Franconian Roast Venison

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 d 1 hr
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 1 ½ kg venison (roast)
  • 1 ½ liter buttermilk
  • 250 ml red wine, dry, possibly a little more
  • 30 g spice mixture (wild spice), approx.
  • 2 tablespoon clarified butter
  • 2 cups crème fraîche
  • 0.5 liter ½ broth
  • 0.25 liter ¼ red wine, dry
  • 1 carrot (s), cleaned, roughly chopped
  • 6 juniper berries
  • 1 large clove garlic
  • 3 medium onion (s), peeled,, roughly chopped
  • boletus or mixed mushrooms. cleaned and crushed
  • jam (currant jelly)
  • salt and pepper
  • thyme
Franconian Roast Venison
Franconian Roast Venison

Instructions

  1. On the first and second day, the bloodless venison is placed in a marinade made from buttermilk, red wine and game spices. The meat should be completely covered with liquid and the container with the lid in a cool place.
  2. On the third day, the meat is removed from the stain (do not pour away the stain), washed and dried, seasoned with salt and pepper, and fried in clarified butter until golden brown. Put the meat aside and fry the onions and then the creme fraiche until the latter takes on a brownish color. Now add half a liter of stock and a quarter of a liter of red wine. Add thyme, carrots, juniper berries and garlic to this sauce, as well as - if you want - the mushrooms (they boil over and give the sauce a woody taste).
  3. Now put the roast back in the casserole, close the lid (otherwise the meat will dry out), and put it in the oven for about 2 hours at 180 ° C. Check the liquid level from time to time and, if necessary, add water or sieved stain.
  4. About 30 minutes before consumption, the meat is removed from the tube and released, then put back into the oven without the lid (but with enough sauce!). Then turn off the stove and let the meat rest until it is cut open. The sauce can then be refined with currant jelly. If you want, you can pass it through a sieve, but we don`t do that.
  5. The whole thing is best served with red cabbage (for non-Franconians: red cabbage), dumplings and wild cranberries or blanched pears.

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