Summary

Ingredients

• 500 g venison (roast venison)
• 4 small spring onions
• 400 ml game stock
• 150 ml cream
• 1 shot wine (currant wine), mulled wine or grape juice
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 teaspoon herb butter
• 1 tablespoon olive oil
• 10 juniper berries
• 1 tablespoon maple syrup
• 750 g porcini mushrooms, fresh
• 1 medium onion (s)
• 1 clove garlic
• 1 slice bacon, fat
• 1 tablespoon sour cream
• salt and pepper

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Instructions

1. Preheat the oven to 80 ° C. Clean and roughly chop the spring onions.
2. Wash the roast venison and pat dry with kitchen paper, pepper and salt. Then fry on all sides in a small roasting pan in olive oil and herb butter.
3. Place the roasted deer in a baking dish, pour 2 - 3 tablespoons of game stock over it and place in the oven for about 2 to 2.5 hours. Turn from time to time. A meat thermo can be used to be on the safe side. At a core temperature of 60 ° C, everything is fine, the deer turns pink.
4. In the roast set, the spring onions are sweated, then deglazed with game stock. Add rosemary and thyme, press down the juniper berries and place in the roasting pan with the cream. Add a generous dash of currant wine. Bring to the boil, then let simmer for 15 minutes. The sauce is now poured into a saucepan, boiled down to the desired consistency and seasoned with maple syrup, pepper and salt. Keep warm until serving.
5. Peel and chop the clove of garlic and onion. Dice the bacon. Clean the mushrooms and cut into small pieces. Now leave the bacon in a pan, sauté the onions and garlic. Add the mushrooms and let them stew. Season to taste with pepper and salt. Just before serving, stir in 1 tablespoon of sour cream.
6. Potato hash browns go well with the dish.