Braised Roe Shank with Brussels Sprouts Leaves and Pumpkin Rösti

Venison shanks:

Sear the shanks in a roasting pan on all sides and remove. Then roast the vegetables in the roaster, tomato them with the paradeis pulp, deglaze the red wine a few times and add the stock. The whipped cream is now also added and the whipped cream is bound with flour butter.

The game is added again and stewed for about 1.5 hours (covered) at 140 °C in the stove. Just before the sauce is strained, the kitchen herbs are added.

Brussels sprouts leaves:

The Brussels sprouts are washed at the beginning. Now separate the leaves. In a saucepan, start by sautéing the bacon and the onions and stew them together with the Brussels sprouts and the clear soup.

With a little sugar as well as the nutmeg you taste the Brussels sprouts.

Pumpkin Rösti:

Roughly grate the pumpkin and mix it with the other ingredients. After forming small rösti, fry them in clarified butter until golden brown.

Our tip: Use bacon with a fine, smoky note!

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