Venison Roast with Wine Sauce

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 venison shank ca. 1.5 kg (with bone)
• Salt
• mixed pepper (from grinder)
• 1 Tbsp clarified butter
• 1 tbsp Tomato Paste
• 400 ml Muscateller wine
• 400 ml game stock
• 1 tsp juniper berries
• a handful thyme
• 1 untreated lemon
• 300 g seedless white grapes

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Peel and dice onions and garlic. Rinse the shank, pat dry, and season with salt and pepper. In a hot pot, brown the meat all over in clarified butter. Add onions and garlic briefly. Deglaze with wine and a splash of stock. Crush juniper berries in a mortar and add them with thyme to the sauce. Roast in the oven for about 2 hours, spooning stock over the meat as needed.

3. 3.

   Wash the lemon hot, pat dry, and cut into wedges. Wash grapes and remove stems. Add lemon wedges and grapes to the sauce during the last 15 minutes of cooking.

4. 4.

   Season with salt and pepper before serving.