Winter stew with Brussels sprouts, turnip, carrots and venison

Ingredients for 3 servings:

• 200 g venison from the leg
• 1 juniper berry(s)
• ½ tsp black peppercorns
• ½ tsp rosemary needles
• 1 pinch of lemon zest
• 1 pinch of cinnamon powder
• 1 pinch of allspice powder
• ½ tsp rock salt, coarse
• 3 tbsp rapeseed oil
• 300 g swede(s)
• 150 g Brussels sprouts
• 20 g butter
• 2 carrots
• salt and pepper
• 1 handful of parsley

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

Remove any tendons and silver skin from the meat and cut into bite-sized cubes. Grind all the spices in a mortar and pestle. Mix with oil and marinate the meat for about 4 hours. Sear in a hot pan. Add the stock and water to a pot, bring to a boil, and simmer the venison until tender. Peel the swede. First cut into 1 cm thick slices and then into diamond shapes. Trim and halve the Brussels sprouts and fry in a little butter until the cut surfaces begin to brown. Peel the carrots and slice them thinly using a cucumber slicer. Cook the turnips with the meat for five minutes. Then cook the Brussels sprouts for three minutes and finally the carrots for two minutes. Season with salt and pepper. Stir in the chopped parsley and serve.