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Venison haunch with pumpkin

90 minutes

Schwer

4 people

The perfect dish for cold days: The venison haunch is slowly braised in the oven until wonderfully tender. The sauce develops a deep, aromatic note from dark chocolate and red wine, pairing beautifully with the sweet roasted pumpkin and caramelized almonds – a dish that combines warmth, elegance, and depth.

Ingredients

800 g venison haunch, boneless
400 g root vegetables (carrots, celery), diced
2 yellow onions, roughly diced
2 cloves of garlic, crushed
1 tbsp clarified butter for frying
1 tbsp tomato paste
400 ml game stock (from a jar)
400 ml red wine (alternatively berry juice or pomegranate juice)
20 g dark chocolate
1 cinnamon stick
2 bay leaves
½ tsp salt
Freshly ground black pepper
Pumpkin & Topping:
1 medium-sized Hokkaido or butternut squash, diced or sliced
2 tbsp olive oil
100 g almond slivers
1 tsp sugar for caramelizing
Salt
Pepper from the mill

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the venison haunch to thaw gently overnight in the refrigerator, then remove it from the refrigerator at least one hour before cooking so it can come to room temperature. Heat 1 tablespoon of clarified butter in a roasting pan and sear the meat on all sides until nicely golden-brown. Remove from the pan and set it aside.
Use the pan drippings in the roasting tin to sauté the 2 onions and 2 cloves of garlic. Add the 400 g of diced root vegetables and roast for a few minutes. Stir in 1 tablespoon of tomato paste and let it caramelize briefly. Then gradually add the 400 ml of red wine, allowing it to reduce each time so that flavors intensify and the alcohol evaporates. Once the wine has almost completely reduced, pour in the 400 ml of game stock, season with salt, pepper, 2 bay leaves, and the cinnamon stick, and return the venison haunch to the roasting tin. The meat should be well covered with liquid. Cover the roasting tin and braise in a preheated oven at 140 °C for about 80 minutes, turning occasionally.
Remove the meat, cover it, and let it rest. Strain the sauce through a fine sieve to remove the vegetables and spices, then simmer uncovered until it thickens slightly. Stir in the 20 g of dark chocolate until melted and the jus takes on a deep, silky texture. If necessary, thicken slightly with a little cornstarch dissolved in cold water, bring to a boil, and season to taste.
While the meat rests, sauté the pumpkin in a large pan with 2 tablespoons of olive oil until golden brown – it should be soft but still slightly firm to the bite. Alternatively, roast the pumpkin on a baking sheet in the oven at 180 °C until browned and just tender. In a separate pan, lightly caramelize 100 g of slivered almonds with 1 teaspoon of sugar and sprinkle over the fried pumpkin. Season with a pinch of salt and freshly ground pepper.
To serve, slice the venison haunch, spoon over the delicate sauce, and arrange with the pumpkin. Sprinkle with the caramelized almonds and serve.

Tip: This sauce has a wonderful depth of flavor that pairs beautifully with creamy sides. Mashed potatoes, celery purée, bread dumplings, or delicate polenta are particularly good choices – perfect for soaking up the rich, aromatic sauce and savoring every bite.