Venison with Side Dishes

Ingredients

• 1 Venison shoulder
• 1 bundle spring onions
• 2 Carrots
• 1 bundle mirepoix
• 0.75 l red wine
• 1 tbsp flour
• 2 tbsp sugar
• 100 ml balsamic vinegar
• 6 tbsp oil
• 100 g smoked ham
• 100 g mushrooms
• 1 apple
• 1 tbsp Tomato Paste
• 1 tbsp pickled lingonberries
• 10 juniper berries (crushed)
• 2 bay leaves
• 1 sprig thyme
• 0.5 l Madeira wine
• 0.5 l cognac
• 2 l game stock (from the jar)
• 3 tbsp orange jelly
• 4 kumquats
• Salt
• Pepper
• 12 beetroots
• 1 tbsp sugar
• 1 tbsp salt
• 10 g caraway seeds
• 100 ml fruit vinegar
• 30 g Butter
• 1 pack egg spätzle
• 1 small glass lingonberries

Instructions

1. 1.

   Clean the onions, trim and wash the greens. Wash and finely dice the mirepoix and carrots. Rinse the venison shoulder, pat dry and place it with the vegetables in a large pot, pour over red wine and marinate in a cool spot for two days, turning the meat repeatedly. Remove the meat from the brine before cooking, pat dry, season with salt and pepper, and coat all sides with flour. Caramelize sugar in a large braising pot, deglaze with vinegar. Reduce slightly, add oil and brown the meat all around. Clean mushrooms, wash, peel, core the apple and dice everything. Strain the brine, set aside the vegetables. Remove venison from the pot. Sauté bacon, vegetables and those from the brine in roasting fat. Add tomato paste and lingonberries and toast briefly. Pour in herbs, red wine brine, Madeira and cognac, reduce to two thirds. Return meat, add game stock, cover and braise in a preheated oven at 180°C for 1½ hours.

2. 2.

   Take the venison shoulder from the pot and place it on a rack with a fat pan underneath. Wash kumquats and slice. Brush the venison with orange jelly, top with kumquat slices, return to the oven. Continue brushing with orange jelly until a glossy crust forms. Strain the sauce through a fine sieve, leaving out the spring onions.

3. 3.

   For the beets, wash the roots and boil in salted water with sugar, caraway seeds and vinegar until tender. Shock in cold water, peel and quarter. Melt butter in a small pot and toss the beets. Prepare spätzle according to package instructions. Slice the venison, serve with beet cubes, lingonberries, vegetables and spätzle.