Summary

Ingredients

For the meat:

• 1 kg leg venison (s) boneless
• 1 bunch roots
• 8 juniper berries, dried
• 1 pomegranate
• 4 cl pomegranate syrup or grenadine
• 300 ml red wine
• salt and pepper
• oil

For the vegetables:

• 500 g broccoli
• 1 tablespoon butter
• 1 tablespoon almond (s), chopped
• salt
• nutmeg

For the side dish: (Schupfnudeln)

• 400 g potato (s)
• 2 egg yolks
• 4 tablespoon flour
• salt
• nutmeg
• Oil or butter

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Instructions

1. If necessary, tie the leg of venison with a little kitchen twine or bring it into a nice shape. This will cook it more evenly later.
2. Clean the root vegetables and cut into walnut-sized pieces.
3. Fry the leg in oil on all sides together with the root vegetables. Season the leg with salt and pepper. Add the juniper berries and the pulp from one half of the pomegranate. Deglaze with syrup and wine.
4. Bake in the oven at 160 ° C for approx. 40 - 50 minutes. Turn in between.
5. Later, take the meat out of the roaster and keep it warm in the oven. Strain the sauce, reduce or thicken a little if necessary and season to taste. Cut the meat into slices just before serving.
6. Clean the broccoli and blanch the florets. Cool in ice water and dry again.
7. Later, fry the almonds in the butter in a pan and reheat the broccoli with a little water. Season with salt and nutmeg.
8. Cook the potatoes with their skins in salted water. Later peel and press or pound through a potato press. Work in the flour and egg yolk. Season with salt and nutmeg.
9. Now roll the pasta out of the mixture with the palm of your hand and cook in salted water. As soon as the pasta floats on top, let it steep for another 30 seconds. Fry them briefly in a pan with a little oil or butter until golden.
10. Serving:
11. Put the potato noodles, the roast and the broccoli on the plate, season the meat with salt and pepper if necessary and nap it with the sauce, sprinkle the remaining pomegranate seeds on top.