Venison Roast with Chestnuts and Morels

Ingredients

• 1 venison shank (ca. 1.5 kg)
• 50 g pork lard
• 100 g bacon fat
• 1 onion
• 100 g soup vegetables
• 0.125 l sour cream
• 2 tbsp flour
• zitrons
• 1 bay leaf
• 5 juniper berries
• 5 allspice berries
• 0.75 l red wine
• 0.125 l white wine vinegar
• 0.125 l red wine vinegar
• 300 g morel mushrooms
• 250 g cooked chestnuts
• 2 tbsp mixed chopped herbs

Instructions

1. 1.

   Mix the ingredients for the marination and marinate the venison shank in it for 3 days in a cool place, basting with the mixture every time. Remove the shank, let it drain well, strain the remaining liquid through a sieve, then rub the shank with salt and pepper. Melt the lard in a large roasting pan, place the shank in the pan and sear it for 10 minutes at 230°C while turning frequently.

2. 2.

   Peel and chop the onion. Add the bacon fat, onion, and soup vegetables to the pan and cook for another 10 minutes. Pour in half of the marination liquid and continue cooking the shank for 30 minutes until it is browned on the outside. Clean the morel mushrooms and arrange them with the chestnuts around the shank. Cook for an additional 15 minutes.

3. 3.

   Remove the shank, chestnuts, and morels from the pan and keep warm. Reduce the pan drippings with the remaining marination liquid. Whisk together the sour cream and flour, then stir into the sauce. Season with salt, pepper, and lemon juice. Slice the roast, arrange on a plate with chestnuts, morel mushrooms, and sauce, and sprinkle with herbs.