Venison Roast with Pumpkin Gratin

Ingredients

• 1 venison shank (about 1.5 kg)
• 2 tbsp oil
• 4 juniper berries
• 1 tsp allspice
• 0.5 tsp ginger powder
• Salt
• Pepper
• 1 small celery stalk
• 4 shallots
• 1 bunch carrots
• 6 sprigs fresh rosemary
• 125 ml red wine
• 250 ml game stock (from a bottle)
• 400 g pumpkin flesh
• 2 onions
• 1 Garlic clove
• 2 tbsp butter
• 150 g Emmental cheese

Instructions

1. 1.

   Wash the meat, pat dry and remove skin and tendons. Crush juniper berries, mix with allspice and ginger, and rub onto the shank. Season with salt and pepper. Heat oil in a large pan and sear the shank on both sides until browned. Trim and peel the vegetables. Cut celery into pieces, halve carrots lengthwise, peel shallots. Arrange everything around the venison and sauté briefly. Deglaze with red wine and half the game stock. Add rosemary sprigs and roast the meat at 200°C for about 40 minutes, pouring in the remaining stock during cooking.

2. 2.

   For the pumpkin gratin, peel and finely dice the pumpkin. Dice onions and garlic and sauté in butter. Add pumpkin cubes and cook for 10 minutes. Spoon pumpkin cubes into small ramekins and sprinkle with grated Emmental.

3. 3.

   Remove the venison from the oven and cover with foil to rest for 5 minutes. During this time bake the pumpkin gratin in the oven for an additional 5 minutes. Slice the venison and serve with vegetables and pumpkin gratin.