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)
Peppered Roast Venison
Peppered Roast Venison

Instructions

  1. 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.
  2. 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.
  3. Cover the pan with the roasting set and leave to stand; the sauce will be made in it the next day.
  4. Fry in the preheated oven for about 1/2 hour at 200 ° C, then for 2 hours at 150 ° C.
  5. 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.
  6. Slice the meat and serve with the sauce. Then add the jelly or the lingonberries.
  7. Go with green beans and potato croquettes.

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