Gröstl: Steam the vegetables with dill and lovage. Remove the peel from the cooked and cooled potatoes, cut into slices three to four millimeters thick and roast until golden brown. Foam the butter and sauté the shallots in it. Briefly sauté the steamed, well drained vegetables and the raw zucchini slices. Extinguish with white wine, add the chestnuts and pour in the cream. Season with caraway seeds, marjoram, garlic, salt and pepper. Remove the peel from the potatoes, cut into slices and add. Add the kitchen herbs and toss well.
Roast venison: Put the meat, vegetables and spices with the water in a pressure cooker form and cook until tender in about 40 min. Then keep the meat warm. Drain the stock and use it for the sauce.
Sea buckthorn sauce: Mix the stock with the sea buckthorn puree and reduce a little. Assemble the sauce with the butter cubes. Before serving, mold the sea buckthorn berries into the sauce.
Serving: Cut the roast venison into tranches, arrange on plates and baste with the sauce. Serve with the Gröstl.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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