Venison Shank in Red Wine Cream Sauce with Gratin Potatoes

Put 2 kilograms of venison shank on the bone in a frying pan. Season with pepper, salt and juniper berries. Dice celery – leek – carrots, add a clove of garlic and braise the whole with in the frying pan. After one hour fill up with dry red wine. Take out the

take out, slightly thicken the vegetables. Slice the shank and then pile it on the bone repeatedly, baste with the tied vegetables and the red wine sauce and bring to the table.

Gratinated potatoes:

Cut larger potatoes into narrow slices and layer in a gratin dish (greased). Mix whipped cream with a little milk and two eggs, season with salt and pepper and pour over the potatoes. Bake for about 1 hour in the oven (180 °C).

Rinse and clean the lettuce. Finely dice a small onion. Mix vinegar-oil, a spoonful of mustard, salt and pepper and fresh herbs to make a vinaigrette sauce. Add the Vogerlalat and fold in carefully.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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