Dundenheimer Deer in Red Wine, Cranberry and Orange Sauce

Summary

Ingredients

• 2 kg deer - back and / or leg, boneless, preferably from the region
• 2 liters buttermilk
• some clarified butter, for frying
• 2 orange (s), the juice it
• 4 shallot (s)
• some butter
• 4 teaspoons honey
• 1 liter red wine, (German Pinot Noir), possibly a little more
• 20 ml brandy
• 4 packs paste, (beef paste) or gravy cubes
• 2 tablespoon, leveled mustard, medium hot
• 4 tablespoon cranberries, (wild cranberries)
• 2 tablespoon tomato paste
• 4 juniper berries
• 6 bay leaves
• 4 sage leaves
• 4 carnation (s)
• 2 sticks cinnamon
• 2 tablespoon balsamic cream, dark
• 4 tablespoon sour cream, alternatively crème fraîche, or whipped cream
• Sauce thickener, for dark sauces
• some spice mixture, (wild spice)
• a bit salt
• some cumin

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Instructions

1. Soak the deer in buttermilk for 2 to 3 days (must be completely covered), then rinse well and remove any skin residues and tendons. Fry the deer well on all sides in a roasting pan with a little clarified butter, then season with game spices and salt.
2. Preheat the oven to 180 ° C (convection).
3. Squeeze out the orange juice. Dice shallots and sauté briefly with a little butter and honey (do not brown). Deglaze with red wine, stir in brandy, beef paste (or gravy cubes) and bring to the boil briefly. Stir in orange juice, mustard, cranberries, tomato paste, juniper berries, bay leaves, sage leaves, cloves, cinnamon sticks and balsamic cream and pour into the roasting pan with the venison. Half of the venison should be in the sauce, otherwise add a little more red wine.
4. Cook the roe deer in the roaster for approx. 2 to 3 hours (depending on the amount) in the oven, pour liquid from the roaster over every 10 - 15 minutes (so that it does not get dry).
5. To serve, remove the deer from the roaster, wrap it in aluminum foil and place it in the oven while it is still warm to keep it warm. Filter the leftover sauce through a sieve, bring to the boil in a saucepan, stir in the sour cream (alternatively crème fraîche or whipped cream), thicken with a sauce thickener as desired and, if necessary, season again with a little honey, salt, pepper and cumin.
6. Cranberry pears, apple and red cabbage or green beans wrapped in bacon, bread dumplings, spaetzle or croquettes and lamb`s lettuce with pears are ideal side dishes.

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