Remove bones cleanly from the venison chops, season the meat with the specified ingredients. Brown on both sides in a coated pan and cook in the oven at 180 °C for 8 minutes until pink. Leave to rest a little longer in aluminum foil. Cut pumpkin and celeriac into even strips (julienne) or cubes and blanch separately in vegetable stock, strain. Make a marinade from the vegetable stock with white wine, a little vinegar, sugar, salt, peppercorns and bay leaf and marinate the pumpkin-celeriac vegetables in it. Season the brown game stock with some grated juniper. Arrange the soured pumpkin vegetables in the center of the plate, place the venison chop on top and cover with the game stock.
Preparation Tip:
Serve with fried Schupfnudeln.
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