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🍽️ Tender Venison Roast with Creamy Pumpkin Gratin

600 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 clove garlic
• 2 tbsp butter
• 150 g Emmental

Instructions

1. 1. Rinse the meat under running water and pat it completely dry with a kitchen towel.
2. 2. Remove all visible skin and sinew from the meat.
3. 3. Crush the juniper berries coarsely and mix them with allspice berries and ground ginger.
4. 4. Rub the venison roast all over with the spice mixture.
5. 5. Season the meat generously with salt and pepper.
6. 6. Heat some oil in a large roasting pan.
7. 7. Sear the roast on both sides until browned.
8. 8. Peel and clean the vegetables.
9. 9. Cut the celery into large chunks.
10. 10. Halve the carrots lengthwise.
11. 11. Peel the shallots.
12. 12. Arrange the vegetables around the roast in the pan.
13. 13. Cook the vegetables briefly.
14. 14. Deglaze the meat with red wine and half of the broth.
15. 15. Roast the meat in a preheated oven at 320 degrees Fahrenheit convection for about 1.5 hours.
16. 16. Remove the roast from the oven and cover it with aluminum foil.
17. 17. Let the roast rest for 10 minutes.
18. 18. Strain the cooking liquid into a pot through a sieve.
19. 19. Press the vegetable pieces lightly with a spoon.
20. 20. Puree the liquid and vegetables until smooth.
21. 21. Stir the cream into the sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Keep the sauce warm.
24. 24. Peel the pumpkin and cut the flesh into fine cubes.
25. 25. Peel the onions and garlic.
26. 26. Sauté onions and garlic briefly in butter.
27. 27. Add the pumpkin cubes.
28. 28. Cook the pumpkin cubes for another 10 minutes.
29. 29. Fill the pumpkin cubes into small baking dishes.
30. 30. Sprinkle them with grated Emmental cheese.
31. 31. Bake the pumpkin gratin in the oven for 5 minutes until the cheese is golden brown.
32. 32. Slice the venison roast.
33. 33. Serve the slices with the vegetables and the pumpkin gratin.

Nutrition per serving

• kcal: 600
• Protein: 40 g · Fett/Fat: 35 g · Carbs: 30 g