Roast Venison
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g deer meat (roast venison)
- 1 onion (s)
- 1 tablespoon clarified butter
- 1 teaspoon salt
- 1 bay leaf
- 2 sage leaves, cut into small pieces
- 5 juniper berries
- 5 pepper - grains, red
- 5 pepper - grains, green
- 0.25 liter ¼ red wine
- liters ⅛ water
- 1 tablespoon flour
- 1 tablespoon cranberries
Print Recipe
Pin Recipe Instructions
- Sear the meat in clarified butter on all sides, add the finely chopped onion, fry with it.
- When the meat is nicely browned, take it out and dissolve the roast with water and fill up with red wine, bring to the boil.
- Put the meat in the boiling sauce and add all the spices to the meat. Turn the heat down and let it simmer for 2 hours (simmer gently).
- Then add the cranberries and let simmer briefly, thicken with flour while stirring.
- I also give dumplings with red cabbage.
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