Braised leg of venison in colorful autumn vegetables

3h 30m
- Preparation 1h 30m
- Resting 2h

Ingredients

4 People

For the leg of venison:
1 kg Leg of venison
2 tbsp. Clarified butter
2 Onions
2 Garlic
1 handful Pearl onions
4 Colorful carrots
2 Sweet potatoes
1 Leek
1 tbsp. Tomato paste
250 g Mushrooms
750 ml Game or veal stock
500 ml Red wine
2 sprigs Sage
2 sprigs Rosemary
2 leaves Bay
Salt, pepper
For the pumpkin spinach crunch:
100 g Roasted pistachios
50 g Pumpkin seeds
50 g Spinach leaves
50 g panko crumbs
For the savoy cabbage:
250 g Savoy cabbage
2 tbsp. Butter
150 ml Water
Nutmeg, salt
For the red wine pears:
4 Pears
250 ml Red wine
6 tbsp. Brown sugar
1 leaves Bay
1 Lemon

Preparation

Step 1

Wash the vegetables. Peel the pearl onions, onions and garlic, carrots, sweet potatoes and pears. Divide the savoy cabbage into individual leaves. Place the sweet potatoes between two wooden spoons and make small, deep cuts without breaking them up, then place in a bowl of cold water for at least 30 minutes. Chop the onions, carrots and leeks into large chunks.

Onions

Garlic

handful Pearl onions

Colorful carrots

Sweet potatoes

Leek

Step 2

Season the leg of venison with plenty of salt and pepper. Place a stew pot on the stove and heat on the highest level. Once it has heated up, add the clarified butter and sauté the leg of venison. Also fry the onions, garlic, pearl onions, carrots, leeks and tomato paste. Everything should turn a light brown color after 5-8 minutes. Now deglaze with stock and red wine and fill up with water until the leg of venison is almost covered. Turn the heat down and simmer for an hour with the lid on.

For the leg of venison:

kg Leg of venison

tbsp. Clarified butter

Onions

Garlic

handful Pearl onions

Colorful carrots

Sweet potatoes

Leek

tbsp. Tomato paste

ml Game or veal stock

ml Red wine

Step 3

Meanwhile, place the pears in a small saucepan and top up with red wine. Add the sugar, salt, bay leaf and the juice of one lemon. If necessary, add some water until the pears are covered as much as possible – do not water down too much, otherwise use a little more red wine. Simmer for 20 minutes, then set aside and let stand. Dry roast the panko crumbs with pumpkin seeds and pistachios in a small pan. Put on a plate and leave to cool for about 10 minutes. Now mix with the spinach leaves in a food processor or blender. Decant and set aside for later. Pre-heat the oven to 160°C. Turn the leg of venison over with tongs and place the sweet potatoes next to it. Add the mushrooms and herbs. Place in the oven uncovered for another 60 minutes. After 45 minutes, increase the temperature to 220°C.

For the pumpkin spinach crunch:

g Roasted pistachios

g Pumpkin seeds

g Spinach leaves

g panko crumbs

For the red wine pears:

Pears

ml Red wine

tbsp. Brown sugar

leaves Bay

Lemon

Step 4

Now roughly chop the savoy cabbage leaves. Heat a large pan, add butter, water and spices and cook the savoy cabbage for 15 minutes until soft. Remove the leg, put the rest of the stock in a small saucepan and reduce by half. Meanwhile, arrange the plates and garnish with the finished gravy and the pumpkin crunch at the end.

For the savoy cabbage:

g Savoy cabbage

tbsp. Butter

ml Water

Nutmeg, salt