Venison Roast with Mushrooms and Small Potatoes

Ingredients

• 4 Tbsp sunflower oil
• 1 kg chopped meat bones
• 2 bunchs mirepoix vegetables
• 2 tbsp Tomato paste
• 500 ml dry red wine (or beef broth)
• 1 l beef broth
• 4 bay leaves
• 12 juniper berries
• 6 allspice berries
• 2 tsp sweet paprika powder
• 5 sprigs rosemary
• 5 sprigs thyme
• Salt
• Pepper
• 1 kg small potatoes (triplets)
• 350 g chanterelles
• 2.5 kg venison back (bone-in)
• 50 g liquid butter

Instructions

1. 1.

   Heat oil in a pot. Add bones and sear over high heat until browned all around. Trim and finely chop the mirepoix vegetables. Add them to the pot and continue sautéing.

2. 2.

   Stir in tomato paste and roast for 1–2 minutes. Deglaze with red wine and beef broth, bring to a boil. Season with bay leaves, juniper berries, allspice, and paprika.

3. 3.

   Wash the herbs, add rosemary and half of the thyme to the pot. Simmer the stock about 2 hours over low heat. Strain the sauce through a sieve and reduce in a smaller pot until desired consistency is reached. Season with salt and pepper.

4. 4.

   Wash and halve the potatoes. Clean the chanterelles and cut them if necessary. Wash the meat, pat dry, and remove any sinews. Salt and pepper the venison back, place it fat side up in a large roasting pan.

5. 5.

   Crush the remaining juniper berries and distribute them along with the rest of the thyme and bay leaves over the meat. Arrange potatoes and mushrooms around the roast. Drizzle liquid butter over the meat, mushrooms, and potatoes.

6. 6.

   Roast the venison in a preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for about 45 minutes and serve directly from the pan with the brown sauce.