Venison leg with sweet potato mash

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 160 °C fan. Clean the sweet potato, score the skin and cook in the oven for 25–30 minutes.

2. 02

   Trim the sinew and fat from the venison leg. Peel the carrot, celery and onions and roughly dice them. Peel, core and dice the apple.

3. 03

   Heat the rapeseed oil in a non-stick frying pan and sear the venison leg on all sides. Remove the venison and brown the diced carrot, celery and onions in the pan. Deglaze with the red wine and pour in the game stock.

4. 04

   Put the vegetables and apple in a roasting tin. Lay the venison leg on top and pour in the stock. Place the tin in the oven alongside the sweet potato and cook the venison for 30–40 minutes to a core temperature of 80 °C.

5. 05

   Remove the sweet potato from the oven and scoop out the flesh. Put the flesh in a saucepan. Bring the milk to the boil in a separate saucepan and season with cinnamon, salt and pepper. Stir the milk into the sweet potato mash.

6. 06

   Melt the butter in a frying pan over a medium heat and add the beans. Season with salt and pepper and simmer for 5 minutes. Serve with the venison leg and sweet potato mash.