4 slices of venison leg: 80-100g each, about 1.5cm thick (or another lean cut of venison)
1 large onion
1 clove garlic
2 medium apples
7-9 green cardamon seeds, crushed
1 anise star
1L vegetable broth
1 teaspoon fruit vinegar
Salt and pepper to taste
3 tablespoons olive oil
Fry the crushed cardamon seeds and anise star on a dry pan for 1-2 min to release aroma, using low heat. Set aside.
Wash the venison fillets and pat dry, then sprinkle with salt and pepper on both sides. Set aside.
Heat olive oil on a casserole dish on medium high heat, then add the venison meat and sear for 3 min on each side. Take out the venison and set it aside to keep warm.
Add the finely chopped onion and fry for 10-12 min on medium low heat until golden brown, stirring regularly.
Add the chopped garlic and fry for another 1 min, then add dry roast spices and 1L warm vegetable broth. Cover and simmer for 70 min.
Wash, cut, and quarter the apples (discarding the core), and cut into small 1cm cubes.
Add them into the casserole and cook for another 30 min on low heat.
Add 1 teaspoon fruit vinegar and cook for 2-3 min.
Serve with butternut squash purée.
Butternut Squash Purée:
Small butternut squash (approx. 350g) peeled and diced, with the core discarded
Splash of olive oil
1cm piece of turmeric
Salt and pepper, to taste
100ml vegetable broth
Add the cubed squash to a baking tray along with a splash of olive oil. Season with salt and stir to coat evenly. Roast for 25 min on 190C until lightly caramelized and the edges darken.
Transfer to a blender and add the turmeric and broth. Blend until very smooth.
Serve warm with coarsely ground black pepper.