Fallow venison roast with duchess potatoes and Brussels sprouts in red wine jus

Ingredients for 2 servings:

• 750 g fallow deer roast
• 12 Duchess potatoes, frozen
• 400 g Brussels sprouts
• 2 tsp Dijon mustard
• 1 bottle of red wine
• 2 tsp cloves
• 1 tsp smoked salt
• 2 small onions or shallots
• ½ tsp pepper
• 1 can of tomato paste
• 2 tsp beet syrup
• 2 tsp broth, granulated
• 1 pear(s)
• 3 tsp wild cranberries
• 2 tsp sauce thickener, dark
• Fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 40 minutes

Grind the whole cloves in a mortar and pestle, then mix with the smoked salt. Peel and quarter the onions, and set aside. Rub the fallow venison roast with the Dijon mustard and massage the clove-salt mixture into the roast. This can be done a few hours before roasting to give the roast a more intense flavor, but it’s not absolutely necessary, as the intense flavor of the cloves and smoked salt will allow the meat to absorb the flavor quickly and easily. Now sear the fallow venison in a pan or roasting dish on all sides, adding the onions during the roasting process. Once the fallow venison is well seared, remove it from the pan and set aside. Add the tomato paste to the pan and fry until roasted. Then add the sugar beet syrup and let it caramelize. Deglaze with the red wine and simmer for a few minutes until the sediment has completely dissolved. Season with stock, pepper, and smoked salt, if desired. Place the fallow venison and its jus in a roasting tin, cover, and place in the oven at 190°C (top/bottom heat) for four hours. Baste the meat with the jus occasionally. If you want a thicker crust, do not baste the meat with the jus. About 15 minutes before the end of the cooking time, add the duchess potatoes to the oven. Meanwhile, cook the Brussels sprouts in salted water for 10-14 minutes. Remove the fallow venison from the oven and the roasting tin. Thicken the red wine jus with the sauce thickener to the desired consistency. Halve and core the pears, and garnish each half with wild cranberries. Arrange everything on plates and serve.