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🍽️ Tender Venison Leg in Apple Juice Stew with Creamy Mashed Potatoes and Caramelized Brussels Sprouts

837 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 3 pcs.
• soup vegetables 1 bunch
• venison loin, boneless 500 g
• salt pinch
• pepper, black ground pinch
• oil 3 tbsp
• tomato paste 1 tbsp
• apple juice 500 ml
• beef broth 500 ml
• cinnamon stick 1 pc.
• juniper berries 1 tbsp
• potatoes, floury 1 kg
• Brussels sprouts, fresh 500 g
• apples, red 1 pc.
• milk 250 ml
• butter 8 tbsp
• nutmeg, ground pinch
• cornstarch 2 tbsp
• wild lingonberries 3 tbsp
• sugar 1 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (top and bottom heat).
2. 2. Halve the onions, peel them, and cut them into quarters.
3. 3. Wash the soup vegetables, peel them if necessary, and chop them into coarse cubes.
4. 4. Wash the venison leg, pat it dry, and season it generously with salt and pepper.
5. 5. Heat 2 tablespoons of oil in a casserole dish or large pot over high heat.
6. 6. Sear the venison leg for about 8 minutes until golden brown on all sides.
7. 7. Remove the leg from the pot and place it on a plate.
8. 8. Heat another 1 tablespoon of oil in the same pot.
9. 9. Sauté the soup vegetables together with the onions for about 5 minutes.
10. 10. Add the tomato paste and cook it for about 1 minute.
11. 11. Place the venison leg back into the pot.
12. 12. Deglaze everything with apple juice and beef broth.
13. 13. Add cinnamon and juniper berries.
14. 14. Cover the pot and braise the leg in the oven for about 1 hour.
15. 15. Peel the potatoes, wash them, and chop them into coarse cubes.
16. 16. Wash the Brussels sprouts, remove any unsightly leaves, and trim the ends thinly.
17. 17. Halve the Brussels sprouts if they are large.
18. 18. Peel the apple, halve it, remove the core, and slice it.
19. 19. Place the potatoes in a pot and cover them with salted water.
20. 20. Bring the water to a boil and cook the potatoes covered for 20 to 25 minutes until tender.
21. 21. Drain the potatoes and let them steam for a short moment.
22. 22. Add 250 milliliters of milk and 80 grams of butter.
23. 23. Whisk everything until creamy using a hand mixer with a whisk attachment.
24. 24. Season the mashed potatoes with nutmeg and salt.
25. 25. Keep the mashed potatoes warm until you are ready to serve.
26. 26. Remove the casserole dish from the oven and take the venison leg out of the sauce.
27. 27. Wrap the leg in aluminum foil and let it rest for about 10 minutes.
28. 28. Strain the sauce through a sieve into a clean pot.
29. 29. Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a bowl until smooth.
30. 30. Bring the sauce to a boil and stir in the starch mixture.
31. 31. Season the sauce with 3 tablespoons of lingonberries, salt, and pepper.
32. 32. Keep the sauce warm until serving.
33. 33. Heat 1 tablespoon of butter in a frying pan over high heat.
34. 34. Add the Brussels sprouts and apple slices to the pan.
35. 35. Sprinkle everything with 1 tablespoon of sugar and sauté for about 3 minutes, shaking the pan occasionally.
36. 36. Remove the Brussels sprouts from the heat and season with salt and pepper.
37. 37. Slice the venison leg into portions.
38. 38. Plate the leg with the apple lingonberry sauce.
39. 39. Serve the mashed potatoes and Brussels sprouts alongside.
40. 40. Enjoy your meal!
41. 41. Tip: To check if the meat is cooked, pierce it with a fork.
42. 42. If the meat slides off the fork easily, it is done.

Nutrition per serving

• kcal: 837
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 78 g