Roast venison with potato roulade

Name: Roast venison with potato roulade
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 1 Onion; 4 Cloves; 2 Carrots; 200 g Celery Tuber; 1 small stick of leek (leek); 1.5 kg triggered haunch of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 Bay leaves; 10 black peppercorns; 60 g + 75 g butter; 70 g Sugar; 50 g + 150 g + some flour; 1⁄2 l dry red wine; 1 TEASPOON Vegetable broth; 500 g floury potatoes; 2 egg yolk + 1 egg (size M); 3 tablespoons (30 g) Breadcrumbs; 7-10 Tbsp Rosemary and parsley; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

1 Onion
4 Cloves
2 Carrots
200 g Celery Tuber
1 small stick of leek (leek)
1.5 kg triggered haunch of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 Bay leaves
10 black peppercorns
60 g + 75 g butter
70 g Sugar
50 g + 150 g + some flour
1⁄2 l dry red wine
1 TEASPOON Vegetable broth
500 g floury potatoes
2 egg yolk + 1 egg (size M)
3 tablespoons (30 g) Breadcrumbs
7-10 Tbsp Rosemary and parsley
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
Peel the onion and lard with cloves. Peel or clean, wash and finely chop the carrots, celery and leek.
2
Wash the meat and dab dry. Rub with salt and pepper. Heat oil in a roasting pan. Brown the meat thoroughly all around, take it out. Sauté the vegetables, bay leaf and peppercorns in the frying fat.
3
Add onion. Place the meat on top of the vegetables.
4
Melt 60 g butter, stir in sugar, caramelise. Add 50 g flour and sweat it on. 1⁄4 l Pour on water and wine, bring to the boil and stir in stock. Pour everything over the roast. Cover in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) and braise for approx. 2 3⁄4 hours.
5
Wash, boil, quench and peel the potatoes. Press immediately through a potato ricer. Knead with 75 g butter, egg yolk, egg, 150 g flour, breadcrumbs and 1 teaspoon salt (the mixture sticks a bit).
6
Put it on a piece of foil and form a rectangle (approx. 30 x 35 cm) with floured hands. Roll up the foil from the long side and wrap it tightly in a tea towel (remove the foil).
7
Tie ends with kitchen yarn.
8
Heat plenty of salt water in an elongated roaster. Cover the potato roulade in a tea towel and let it simmer for about 45 minutes.
9
Remove meat from the roaster and keep warm. Sieve the sauce and season to taste. Cut the potato roll into slices. Arrange everything. Garnish with rosemary and parsley. Serve with winter vegetables, e.g.
10
Carrots, black salsify and fennel.