Venison Roll Roast with Currant Liqueur and Chocolate

Ingredients

• 1 kg venison roll roast (from the shoulder)
• 1 onion
• 2 carrots
• 200 g celery
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 3 Tbsp plant oil
• 1 tbsp Tomato Paste
• 250 ml red wine
• 500 ml game stock
• 1 bay leaf
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 1 sprig rosemary
• 4 thyme sprigs
• 500 g savoy cabbage
• 1 Shallot
• 1 tbsp butter
• 200 ml heavy cream (at least 30% fat)
• nutmeg
• 250 g chanterelles
• 2 tbsp butter
• 1 tbsp freshly chopped parsley
• 2 tbsp cassis
• 1 splash balsamic vinegar
• 20 g Dark chocolate

Instructions

1. 1.

   Wash and pat the meat dry. Peel and roughly dice the onion, carrots, celery, and garlic. Season the meat with salt and pepper, then sear it in 2 tbsp hot oil until browned all around; remove from the pot. Add the vegetables to the pot and brown them in the remaining oil. Stir in the tomato paste and deglaze with half of the red wine. Reduce, then add the remaining wine and a splash of stock. Return the meat, bay leaf, peppercorns, juniper, rosemary, and thyme to the pot. Cover and simmer gently for about 2 hours, occasionally adding more stock, stirring, and turning the roast. For the cabbage dumplings, clean and finely chop the savoy cabbage. Dice the shallot and sauté it with the cabbage in hot butter. Deglaze with cream, season with salt and nutmeg, and let everything simmer gently for about 10 minutes until the sauce thickens and the cabbage is tender. Taste. Clean the chanterelles and either leave whole or cut them small depending on size. Sauté them in hot butter for 1–2 minutes. Add parsley, salt, and pepper. Remove the roast from the sauce and let it rest covered with foil. Strain the sauce and reduce further if needed. Remove from heat, stir in cassis, balsamic vinegar, and chocolate, then season with salt and pepper. Slice the meat and arrange on a plate with some sauce and the mushrooms. Place the cabbage dumplings on top and serve the remaining sauce separately.

2. 2.

   Dazu nach Belieben Semmelknödel servieren.