Leg of Venison in Chocolate Sauce with Potato Loaf and Salad

For the venison leg in chocolate sauce with potato loaf, finely pound or mix the spices in a mortar or food processor. Rub into the roasted venison, heat a pan with about 4 tablespoons of oil and brown the venison in it. Cook in the preheated oven at 120°C for about 30-45 minutes until pink. (core temperature 65-70°C)

For the potato loaf, peel the shallot and cut into small cubes.

Peel the potatoes and boil them in salted water until soft, drain and let them steam out. Mix with the egg yolk, shallots, parsley and potato starch and season with salt, pepper and nutmeg. Fry in a little butter on both sides until golden and finish in the oven at 160°C for about 10 minutes.

For the salad of the cabbage sprouts, pluck the leaves from the stalk and wash well. Peel and finely dice the shallots and garlic. Sauté both in a pan with a little olive oil until translucent, add the cabbage sprout leaves and toss briefly. Mix the honey with the vegetable soup and deglaze the cabbage with it. Season with lime juice, salt and pepper. Cut fillets from the remaining limes and mix into the cabbage sprouts.

For the chocolate sauce, peel the shallots and cut into small cubes, sauté in the oil until translucent, deglaze with the red wine, when the wine has reduced by half, pour in the jus, add the chocolate and thyme and simmer for about 10 minutes.

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