Festive, aromatic and perfect for special occasions

A venison roast from the Cocotte is true soul food for the cold season. Slowly braised, with homemade stock and an intense red wine reduction – this dish takes time but rewards you with a deep, rich aroma.

Venison is tender, exquisite, and surprisingly uncomplicated – if you know how to prepare it.

Ingredients

For the game stock

• 500 g venison bones (alternatively, veal or beef bones)

• 100 g leek

• 100 g celeriac

• 75 g carrots

• 25 g tomato paste

• 1 sprig rosemary

• 250 ml dry red wine

• 750 ml water

• 1 tbsp oil

For the red wine reduction

• 1 tbsp vegetable oil

• 250 g shallots

• 50 ml port wine

• ½ bunch thyme

• 500 ml dry red wine

• ½ tsp sugar

• ½ tsp salt

For the venison roast

• 500 g venison roast (from leg or shoulder)

• 250 g shallots

• 1 tbsp vegetable oil

• 1 bay leaf

• 75 ml red wine

• 750 ml game stock

• 200 ml water

• Salt & pepper

• ½ tsp crushed juniper berries

• ½ tsp thyme

For the low-carb dumplings

• 120 g quark (low-fat)

• 150 g grated mozzarella

• 4 eggs

• 2–3 tsp guar gum

• 1 pinch salt

Preparation

1️. Game stock

Heat oil in a roaster and sear the bones until well browned – they can get a good colour.

Roughly chop vegetables, add them, and brown as well.

Stir in tomato paste and roast briefly.

Deglaze with red wine and reduce heavily.

Add water and let it simmer gently for at least 60–90 minutes.

Strain through a sieve and skim off fat.

👉 The longer the stock simmers, the more intense its flavour will be.

2️. Red wine reduction

Finely dice shallots and sauté until translucent in oil.

Add thyme, salt, and sugar.

Deglaze with some red wine and reduce.

Repeat the process several times until the red wine is completely reduced.

Finally, add remaining red wine and port wine and simmer gently for another 15 minutes.

Strain – an intense, syrupy reduction will remain.

3️. Venison roast

Preheat oven to 100°C (top/bottom heat).

Pat venison roast dry and season with salt, pepper, juniper, and thyme.

Sear all sides in a Cocotte.

Roast shallots briefly.

Deglaze with red wine.

Add game stock, water, bay leaf, and some red wine reduction.

Cook gently in the oven at low temperature until a core temperature of 55–58°C is reached (approx. 60–90 minutes, depending on thickness).

Afterward, let it rest for 5–10 minutes.

If necessary, reduce the sauce a bit more or emulsify with cold butter.

4️. Low-carb dumplings

Mix all ingredients to form a pliable dough.

Form dumplings and poach in simmering (not boiling) water.

As soon as they float to the surface (approx. 5 minutes), they are done.

Serving

Slice venison, nap with sauce, and serve with dumplings.

Optional accompaniments:

• Red cabbage
• Sautéed mushrooms
• Cranberries