Braised Leg of Venison with Autumn Vegetables

A delicious mushroom dish for any occasion!

1. deboning the leg of venison and cut into 6 pieces as immediately as possible. Remove skin, fat and tendons exactly. Clean, peel, rinse and drain the vegetables and cut into small cubes. Season the meat with salt and season with pepper. Heat the oil and butter in a roasting pan and brown the meat with the thyme. Remove the meat and the thyme.

Add the diced vegetables and garlic to the roasting tin and roast for 10 minutes until golden brown. Mix in paradeis pulp, extinguish with red wine. Add juniper and bay leaf. Boil the red wine completely. Return venison and thyme to roasting pan form, add 400 ml game stock. Steam in the heated stove at 170 °C on the lowest rack for 45-50 minutes, gradually adding the remaining stock (gas 1-2, convection not recommended).

In the meantime, soak the shallots in warm water for 5 minutes, then peel them. Clean the mushrooms carefully, cut them in half. Cut pumpkin into 8 wedges, remove seeds and peel. Cut wedges in half diagonally. Rinse and drain grapes. Peel ginger and cut into thin slices. Cut apples into eighths, core and drizzle with juice of one lemon.

In a second roasting pan, heat 2 tbsp. oil and the butter. Sauté shallots, pumpkin and ginger in it without color. Sprinkle with sugar, add thyme, extinguish with white wine, orange juice and 50 ml water. Season with salt, pepper and nutmeg. Add the

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