Venison Shoulder with Cherry Compote

Ingredients

• 1 venison shoulder (ready to cook, boneless, ca. 1.5 kg)
• Salt
• Pepper (freshly ground)
• 20 g clarified butter
• 200 ml game stock
• 6 stale rolls
• 350 ml lukewarm milk
• 2 Eggs
• 1 Shallot
• 20 g butter
• 2 tbsp freshly chopped parsley
• nutmeg
• 1 jar black currants
• 1 tsp orange zest
• 1 tbsp Sichuan peppercorns
• 150 ml dry red wine
• 40 g cold butter

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with upper and lower heat. Wash the meat, pat dry, tie it in a kitchen twine shape, rub with salt and pepper, and sear all sides in a hot pot with melted clarified butter until browned. Pour in the stock and bake in the preheated oven for 3½–4 hours.

2. 2.

   One hour before the end of cooking time, cut the stale rolls into small cubes and toast half of them in a pan without adding fat. Mix in the remaining roll cubes, place in a bowl, and pour over with milk and whisked eggs. Peel and finely chop the shallot; sauté it in melted butter until translucent. Stir in parsley, remove from heat, let cool, and add to the rolls. Knead into a dough and season with salt, pepper, and nutmeg. In a large pot, bring plenty of salted water to boil. Shape the roll mixture into a log, place on a damp kitchen towel, roll it up, and secure ends with twine. Place in the water and simmer gently for about 30 minutes.

3. 3.

   Drain the cherries and combine them with orange zest, crushed Sichuan peppercorns, and wine in a pot; bring to a boil and simmer over medium heat for about 5 minutes. Remove the venison from the stock, wrap in foil, and let rest. Add the cherries to the stock and let reduce gently for about 8 minutes. Finish with cold butter and season with salt and pepper. Unwrap the roll from the towel, slice into rounds, and serve alongside sliced venison shoulder.

4. 4.

   Serve the cherry sauce separately on the side.