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🍽️ Tender Venison Leg with Sweet Pumpkin and Creamy Mashed Potatoes

668 kcal · 30 min · 4 servings

Tender Venison Leg with Sweet Pumpkin and Creamy Mashed Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. If the venison leg is still frozen, let it thaw covered in the refrigerator.
  2. 2. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  3. 3. Roughly chop the dates.
  4. 4. Mix curry powder, cinnamon, one teaspoon of salt, and pepper in a small bowl.
  5. 5. Rinse the venison leg and pat it dry with kitchen paper.
  6. 6. Remove any sinews from the leg if necessary.
  7. 7. Rub the venison leg all over with the spice mixture.
  8. 8. Heat oil in a pot or casserole dish over high heat.
  9. 9. Sear the venison leg on all sides for about seven to eight minutes.
  10. 10. Deglaze the meat with 100 milliliters of broth and wine.
  11. 11. Add the chopped dates to the pot.
  12. 12. Cover the pot and place it in the oven for about 30 minutes.
  13. 13. Peel the potatoes and wash them thoroughly.
  14. 14. Cut the potatoes into quarters or eighths depending on their size.
  15. 15. Bring the potatoes to a boil in a pot of salted water.
  16. 16. Cook the potatoes covered over medium heat for about 20 minutes until tender.
  17. 17. Wash the pumpkin and cut it in half.
  18. 18. Remove the seeds and pulp from the pumpkin.
  19. 19. Cut the pumpkin into strips about one centimeter wide.
  20. 20. Take the venison leg out of the oven after 30 minutes.
  21. 21. Turn the leg over in the sauce.
  22. 22. Pour the remaining broth over the venison leg.
  23. 23. Arrange the pumpkin strips around the venison leg in the pot.
  24. 24. Cover the pot again and let everything cook in the oven for another 30 minutes.
  25. 25. Carefully remove the venison leg and pumpkin from the casserole dish.
  26. 26. Wrap the venison leg in aluminum foil to keep it warm.
  27. 27. Place the pumpkin on a baking sheet.
  28. 28. Put the baking sheet with the pumpkin back into the oven to keep it warm.
  29. 29. Halve an onion and peel it.
  30. 30. Dice the onion into small cubes.
  31. 31. Heat butter in a frying pan over medium heat.
  32. 32. Sauté the onion cubes for about three minutes until translucent.
  33. 33. Deglaze the onions with the pan drippings (fond) from the pot.
  34. 34. Let the sauce boil for about two minutes.
  35. 35. Season the sauce with salt, pepper, and possibly a little more red wine.
  36. 36. Puree the sauce finely with a hand blender.
  37. 37. Drain the cooked potatoes.
  38. 38. Add milk and three tablespoons of butter to the hot potatoes.
  39. 39. Mash the potatoes with a potato masher until smooth.
  40. 40. Season the mashed potatoes with salt, pepper, and a pinch of nutmeg.
  41. 41. Slice the venison leg.
  42. 42. Plate the meat slices, pumpkin, mashed potatoes, and sauce.
  43. 43. Serve the dish hot and enjoy your meal.

Nutrition per serving