Game Roast

Summary

Ingredients

• 1 kg roast beef (beef rump)
• 100 g bacon, smoked, fatty
• 0.5 liter ½ buttermilk
• 0.5 liter ½ red wine (2 times 1/4 l)
• 0.25 liter ¼ port wine, red
• 1 tablespoon juniper berries, crushed
• 2 bay leaves
• 2 sprigs rosemary, (or 1 tablespoon dried rosemary), 1 sprig spruce
• 1 tablespoon fat
• 1 carrot (s)
• 1 onion (s)
• 0.25 ¼ celeriac
• 1 tablespoon tomato paste
• 0.25 liter ¼ sauce, gravy, clear (finished product)
• 1 tablespoon jelly (currant jelly)
• 50 g mushroom cheese
• 1 cup cream
• 1 teaspoon salt, (2 times /2 )
• 0.5 teaspoon ½ pepper

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Instructions

1. Lard the beef rump with the bacon cut into thin strips. Then stir a marinade out of the buttermilk, 1/4 liter of red wine and the port wine. Add the juniper berries, bay leaves, rosemary, spruce branch and 1/2 teaspoon salt.
2. Soak the beef hips in this stain for 5-10 days (it really takes that long !!!). Then remove the meat and rub it with a damp cloth and dry it well. Then season with 1/2 teaspoon each of salt and pepper and then in a saucepan, in the heated frying fat, good on all sides! fry.
3. Remove the meat and roast the coarsely chopped vegetables (onions, carrots, celery) in the frying fat. Add the tomato paste, sweat well and deglaze with the remaining 1/4 l red wine. Then add the stain to the gravy and bring to the boil. Put the meat back in, cover and cook in the oven for about 2 hours. If the whole thing becomes too firm, pour in a little extra red wine every now and then.
4. Finally remove the roast and add the currant jelly and the fine mushroom cheese to the sauce. Let simmer for 5 minutes, then strain the sauce and stir the cup of cream into the sauce to refine it.
5. The roast should be served like the roast venison with its related name: with cranberries, red cabbage / red cabbage or applesauce, potato dumplings, hash browns or croquettes.
6. Besides the meat, the sauce is a big hit! So pay attention to a lot of sauce!
7. The recipe is of course not mine, but more than 20 years old from what was probably the first TV chef at the time, Max Inzinger, on the ZDF turntable.
8. We cooked it regularly, especially for Christmas, and it was always a tasty, inexpensive alternative to a real roast venison.

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