John Myers
Ingredients for 4 servings:
- 1 kg venison leg(s) without bone
- 1 bunch of roots
- 8 juniper berries, dried
- 1 pomegranate
- 4 cl pomegranate syrup or grenadine
- 300 ml red wine
- salt and pepper
- oil
- 500 g broccoli
- 1 tbsp butter
- 1 tbsp almonds, chopped
- Salt
- nutmeg
- 400 g potatoes
- 2 egg yolks
- 4 tbsp flour
- Salt
- nutmeg
- Oil or butter
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
If necessary, tie the venison leg with some kitchen string or shape it into a nice shape. This will ensure it cooks more evenly later. Clean the root vegetables and cut them into walnut-sized pieces. Brown the leg in a roasting pan in oil on all sides along with the root vegetables. Season the leg with salt and pepper. Add the juniper berries and the flesh of one pomegranate half. Deglaze with syrup and wine. Cook in the oven at 160°C (top/bottom heat) for about 40-50 minutes, turning occasionally. Remove the meat from the roasting pan and keep warm in the oven. Strain the sauce, reduce it a little more if necessary or thicken it, and season to taste. Slice the meat shortly before serving. Clean the broccoli and blanch the florets. Cool in ice water and dry again. Later, brown the almonds in the butter in a pan and reheat the broccoli with a little water. Season with salt and nutmeg. Cook the potatoes with their skins in salted water. Peel them later and press or mash them through a potato ricer. Stir in the flour and egg yolk. Season with salt and nutmeg. Roll the pasta into a shape using the palm of your hand and cook in salted water. Once the pasta floats to the top, let it stand for about 30 seconds. Briefly fry in a pan with a little oil or butter until golden brown. To serve: Place the potato dumplings, roast, and broccoli on the plate. Season the meat with salt and pepper if desired, and drizzle with the sauce. Sprinkle the remaining pomegranate seeds over the pasta.
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