Venison Roast with Vegetables

Ingredients

• 1 Venison shank (ca. 1,5 kg)
• 2 EL oil
• 4 juniper berries
• 1 Msp. allspice
• 0.5 TL ginger powder
• salt
• pepper
• 1 small celery stalk
• 4 shallots
• 1 bundle carrots
• 6 sprigs fresh rosemary
• 0.125 l red wine
• 0.25 l game stock (from the glass)
• 400 g pumpkin flesh
• 2 Onions
• 1 garlic clove
• 2 EL Butter
• 150 g Emmental cheese

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Remove venison from oven and tent 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.