Peppered Roast Venison
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg deer meat (roast meat from the leg)
- 1 tablespoon pepper - grains, black
- 2 teaspoons sea salt, coarse
- 2 bay leaves
- 1 glass red wine
- 1 tablespoon jelly (quince, alternatively currant) or cranberries
- 1 teaspoon clarified butter
- 0.5 ½ cup cream
- 2 tomato (s), dried
- 2 shallot (s)
- 2 carnation (s)
Print Recipe
Pin Recipe Instructions
- Rinse and dab the meat (if necessary, soak it in milk overnight beforehand - the game taste will then be milder). Briefly fry the meat in heated clarified butter in a pan.
- Close a large roasting tube from one side and place on a large ovenproof dish. Pour in all the other ingredients except for the cream (!). Put the meat on top. Close the bag and poke a few small holes in it with a needle.
- Cover the pan with the roasting set and leave to stand; the sauce will be made in it the next day.
- Fry in the preheated oven for about 1/2 hour at 200 ° C, then for 2 hours at 150 ° C.
- When the cooking time is over, wrap the meat in aluminum foil. Set aside and keep warm. Carefully pour the sauce with the cooked ingredients over the pan through a sieve and press through. Now heat the pan again. Thicken the liquid with cream and season to taste as required.
- Slice the meat and serve with the sauce. Then add the jelly or the lingonberries.
- Go with green beans and potato croquettes.
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