INGREDIENTS

Ingredients for 4 people:

• 1 leg of venison, deboned
• 1 small Hokkaido pumpkin
• 8 small potatoes
• 250 g cherry tomatoes
• 2 cloves garlic
• 2 red onions
• 2 figs
• 200 g sheep’s milk cheese
• 4 sprigs rosemary
• 4 sprigs thyme
• Olive oil
• Salt, pepper and sugar

Herb crust:

• 2 cloves garlic
• 30 g herbs (parsley, thyme)
• 50 g soft butter 
• 100 g breadcrumbs
• Salt
• Pepper
• 1 tsp. mustard
• Butter

Instructions

step 1

Peel the garlic for the crust. Chop the garlic and herbs very finely. Mix the herbs with the garlic, warm melted butter, mustard and breadcrumbs.

step 2

Trim the leg of venison; remove the tendons and silver skin. Season with sugar, salt and pepper.  

step 3

Wash and then halve or quarter the potatoes, depending on their size. Chop the vegetables, figs and cheese into bite-sized pieces. Drizzle generously with olive oil and then season with salt and pepper.

step 4

Place the leg of venison in the centre of the tray.

step 5

Pre-heat the oven to 160 degrees Celsius (top and bottom heat). Now place the leg in the oven for about 45 minutes. Then spread the vegetables, cheese and herbs around the meat, roast for another 20 to 30 minutes until all sides are slightly browned. If you like, you can switch on the grill function for one to two minutes just before the end of the cooking time. The leg should reach a core temperature of 60 degrees Celsius.

step 6

Place the tray on the dinner table. Cut the meat into slices. Then dig in! We recommend serving a baguette fresh from the oven to mop up the flavoursome meat and vegetable juices.