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🍽️ Braised Venison Leg with Roasted Vegetables and Pumpkin Gratin

685 kcal · 30 min · 4 servings

Ingredients

• 1 Venison Leg (approx. 1,5 kg)
• 2 tbsp Oil
• 4 Juniper Berries
• 1 pinch Allspice
• 0.5 tsp Ginger Powder
• Salt
• Pepper
• 1 small Celery
• 4 Shallots
• 1 bunch Carrots
• 6 sprigs fresh Rosemary
• 0.125 l Red Wine
• 0.25 l Game Stock (from the jar)
• 400 g Pumpkin Flesh
• 2 Onions
• 1 Garlic Clove
• 2 tbsp Butter
• 150 g Emmental

Instructions

1. 1. Rinse the meat under running water and pat it completely dry with kitchen paper.
2. 2. Remove all visible skin and sinew from the meat.
3. 3. Crush the juniper berries using a mortar or the flat side of a knife.
4. 4. Mix the crushed juniper berries with allspice berries and ground ginger to create a spice blend.
5. 5. Rub the venison leg thoroughly with this spice mixture.
6. 6. Season the meat generously with salt and black pepper.
7. 7. Heat oil in a large, oven-safe braising pan or casserole dish.
8. 8. Sear the venison leg on all sides until it has a golden-brown crust.
9. 9. Clean and peel the vegetables for the side dish.
10. 10. Cut the celery into coarse chunks.
11. 11. Halve the carrots lengthwise.
12. 12. Peel the shallots.
13. 13. Place the prepared vegetables around the seared venison leg in the pan.
14. 14. Roast the vegetables briefly to lightly sweat them.
15. 15. Deglaze the meat with red wine and half the amount of game stock.
16. 16. Add fresh rosemary sprigs to the pan.
17. 17. Preheat the oven to 200 degrees Celsius.
18. 18. Place the pan in the oven and roast the meat for approx. 40 minutes.
19. 19. Pour in the remaining game stock during the roasting time if the liquid reduces too much.
20. 20. Clean the pumpkin and cut the flesh into fine cubes.
21. 21. Peel the onions and garlic.
22. 22. Sauté the chopped onions and garlic in butter until translucent.
23. 23. Add the pumpkin cubes and simmer them for 10 minutes.
24. 24. Fill the pumpkin mixture into small baking dishes or gratin dishes.
25. 25. Sprinkle grated Emmental cheese over the pumpkin gratin.
26. 26. Remove the venison leg from the oven after the cooking time.
27. 27. Cover the meat loosely with aluminum foil.
28. 28. Let the meat rest for 5 minutes to allow the juices to distribute.
29. 29. Place the pumpkin gratin in the still warm oven and bake for 5 minutes until the cheese is golden brown.
30. 30. Slice the venison leg into thick slices.
31. 31. Serve the meat together with the roasted vegetables and the hot pumpkin gratin.

Nutrition per serving

• kcal: 685
• Protein: 49 g · Fett/Fat: 38 g · Carbs: 22 g