Old German Venison
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 grams bacon
- 100 g crème fraîche
- 30 g butter
- 2 kg saddle venison
- 125 ml white wine
- 500 ml red wine
- 1 bunch soup vegetables
- 2 tablespoon sauce thickener, dark
- 1 teaspoon pepper - grains
- 1 teaspoon mustard seeds
- 3 apples
- leaves Bay
- Juniper berry
- Cranberries, compote
Print Recipe
Pin Recipe Instructions
- Wash the saddle of venison and pat dry. Crush the juniper berries in a mortar and rub the meat with it. Then cover with slices of bacon. Wash, clean and roughly chop soup vegetables. Put the bay leaves, pepper and mustard seeds in a roasting pan and place the saddle of venison on top. Braise in a preheated oven for about 60-70 minutes at 200 ° C.
- Pour some red wine over it after 20 minutes. Then repeat every 10 minutes.
- Wash the apples, cut them in half and remove the cores. Heat the butter and wine and stew the apples in it for 5 minutes. Fill with cranberry compote and keep warm.
- Remove the bacon from the saddle of venison and keep the roast warm. Sieve the roast set and bring to the boil. Stir in the creme fraiche and the sauce thickener. Season with salt and pepper.
- Serve the red wine sauce and stuffed apples with the saddle of venison.
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