Leg of Venison with Gin and Juniper Berries, Served with Pumpkin and Gnocchis

Mash the juniper berries in a mortar, finely chop the thyme and rosemary. Drizzle the leg of venison with gin and rub the juniper and herbs. Marinate the leg for 12 hours. Then heat the clarified butter in a roasting pan and fry the leg, after it has been salted and peppered, on all sides.

Take out the leg and fry the chopped soup vegetables, mixed with a tablespoon of tomato paste and a teaspoon of sugar and a coarsely chopped onion in the roast stock until golden, add the cardamom and ginger then cook with the stock and the red wine and let it reduce a little. Put the club back in.

Preheat the oven to 100 degrees and place the leg of venison in the roasting tube for about 3 to 5 hours. Turn it every now and then and pour the stock over. (If necessary, use a roasting thermometer and insert it at the thickest point - observe)

Now prepare the pumpkin: To do this, clean the Hokkaido (the peel can stay on), remove the stalk and the seeds inside) into finger-thick strips. Put some butter in a pan, pour on the broth and cream and put the pumpkin wedges in the pan. Cook for about 10 minutes - adding a good dash of white wine.

Now take the leg out of the oven, carefully wrap it in aluminum foil and keep it warm; Pass the meat stock through a fine-mesh sieve, pour the stock back into the pot. Bring the stock to the boil, season to taste and "deglaze" again with gin, season to taste, season afterwards if necessary. The sauce gets the final whistle by adding 2 tablespoons of rose hip pulp.

Cut the leg into slices and arrange on plates with the gnocchis and pumpkin and serve.