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🍽️ Roast Venison Haunch with Pomegranate Sauce, Schupfnudeln and Broccoli

590 kcal · 110 min · 4 servings

Ingredients

• 1 kg Venison leg(s) (boneless)
• 1 bunch root vegetables
• 8 juniper berry(s) (dried)
• 1 pomegranate
• 4 cl pomegranate syrup (or grenadine)
• 300 ml red wine
• salt and pepper
• oil
• 500 g broccoli
• 1 tbsp butter
• 1 tbsp almond(s) (chopped)
• salt
• nutmeg
• 400 g potato(es)
• 2 egg yolks
• 4 tbsp flour
• salt
• nutmeg
• oil (or butter)

Instructions

1. 1. Tie the venison haunch with kitchen twine to help it keep its shape during cooking.
2. 2. Peel the root vegetables and cut them into walnut-sized cubes.
3. 3. Sear the haunch and vegetables in oil in a roasting pan on all sides.
4. 4. Season the meat with salt and pepper.
5. 5. Add juniper berries and the pulp of half a pomegranate.
6. 6. Deglaze with syrup and wine.
7. 7. Place the roasting pan in the oven and cook the meat at 160 degrees Celsius with top and bottom heat for about 40 to 50 minutes.
8. 8. Turn the meat once halfway through.
9. 9. Remove the meat from the roasting pan and keep it warm in the oven.
10. 10. Strain the sauce.
11. 11. Reduce or thicken the sauce if necessary.
12. 12. Season the sauce to taste.
13. 13. Slice the meat just before serving.
14. 14. Clean the broccoli and separate it into florets.
15. 15. Blanch the florets briefly in boiling water.
16. 16. Shock the florets in ice water.
17. 17. Dry the florets thoroughly.
18. 18. Melt butter in a frying pan.
19. 19. Lightly toast the almonds in it.
20. 20. Add the broccoli with a little water to the pan and heat through.
21. 21. Season the broccoli with salt and nutmeg.
22. 22. Boil the potatoes with skin in salted water until tender.
23. 23. Peel the potatoes.
24. 24. Press the potatoes through a potato ricer or mash them.
25. 25. Work flour and egg yolk into the potato mixture.
26. 26. Season the mixture with salt and nutmeg.
27. 27. Roll portions of the dough into elongated shapes using your palm.
28. 28. Boil the noodles in salted water.
29. 29. Once the noodles float to the surface, let them cook for another 30 seconds.
30. 30. Fry the noodles in a pan with oil or butter until golden yellow.
31. 31. Place the schupfnudeln, meat, and broccoli on the plate.
32. 32. Season the meat to taste if needed.
33. 33. Pour the sauce over the meat.
34. 34. Sprinkle the remaining pomegranate seeds on top.

Nutrition per serving

• kcal: 590
• Protein: 37 g · Fett/Fat: 25 g · Carbs: 48 g