Venison Roast with Mashed Celery Root

Ingredients

• 1 venison cutlet (1.2 kg with bone)
• 1 onion
• 250 g venison bones
• Salt
• pepper (ground)
• 1 bundle mirepoix vegetables
• 0.5 tsp Peppercorns
• 500 ml red wine
• 100 g butter
• 250 g heavy cream
• 500 g celery root
• 600 g spaetzle (pre-made)
• 80 g lingonberry compote (canned)

Instructions

1. 1.

   Chop the mirepoix and onion finely. Brown the bones, mirepoix and onion in 20 g of butter. Add salt, ground pepper and peppercorns, then pour in red wine. Simmer over medium heat for about 30 minutes until reduced by half. Strain the stock, add 200 ml cream, bring to a boil and reduce again by half. Heat 40 g butter in a roasting pan, sear the venison all around, then roast in a preheated oven at 220°C for about 20 minutes.

2. 2.

   Peel and chop the celery root, steam in lightly salted water for about 25 minutes until tender and the liquid has evaporated. Add 50 g cream, puree very finely, fold in the remaining butter, and season with salt and pepper.

3. 3.

   Cook spaetzle according to package instructions in salted water, then drain.

4. 4.

   To serve, separate the meat from the bone, slice diagonally, and plate with celery root mash, spaetzle and lingonberries.