Summary

Ingredients

• 1 kg game, roast bison (roast beef)
• 1 onion (s)
• 2 cloves garlic)
• 6 sour cherries, dried
• 0.5 teaspoon ½ sambal oelek
• 1 shot calvados
• 100 ml beef stock (Demi Glace)
• salt
• Sour cream
• Oil (boletus oil)
• Porcini mushrooms, dried
• Clarified butter
• Sugar / sweetener

Print Recipe Pin Recipe

Instructions

1. Marinate meat overnight in garlic and porcini mushroom oil.
2. Clean and roughly dice the onion and garlic.
3. Sear the roast in hot clarified butter and lift it out. Roast the onions with the garlic in the clarified butter and let them take on color. Deglaze with a little water, season with plenty of salt, add the demi glace, sambal oelek, sour cherries, porcini mushrooms and a good sip of calvados. Add the roast and simmer in the preheated oven for 2 hours at 130 °. Pour the sauce over them from time to time. The roast is done when a fork can be easily pierced.
4. Remove the roast, place it on a tray and heat the oven to 180 °. Place the roast on a tray in the oven and let it form a crust.
5. In the meantime, puree the sauce with half a cup of sour cream and some sweetener (I`m a diabetic) or sugar. The sugar is only supposed to break the acidity of the sour cherries and thus provide a fruity note. It shouldn`t be necessary to tie the sauce again.