Pink Venison Fillet Using Low Temperature Method

Summary

Ingredients

• 2 port. Deer meat (venison fillet), whole
• 4 spring onion (s)
• 1 bell pepper (s)
• 3 carrot (s)
• 1 glass red wine, dry
• salt and pepper
• some jelly (mulled wine jelly)
• Oil, for frying

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Instructions

1. Sear the meat on all sides, then season with salt and pepper. Take out and fry the cleaned and finely chopped vegetables in the pan.
2. Then put the seared meat together with the vegetables on a shelf. Pour a really tasty red wine over it.
3. Place in the preheated oven at 80 ° for a good hour.
4. After that, the venison is completely pink, just the way I like it.
5. For the sauce, pour off the roast stock, reduce in a saucepan over high heat and season with a few spoons of Sonja`s mulled wine jelly (recipe in the database).
6. Dumplings go well with it.