Roast Venison in Red Wine and Cranberry Sauce with Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg game meat (deer, roe deer or wild boar), in one piece
- 1 onion (s)
- 0.25 liter ¼ red wine, dry
- 0.4 liters game stock or beef stock, from the jar
- 1 clove (s)
- 3 grains allspice
- 1 glass lingonberries (wild lingonberries)
- Spice mix (wild spice)
- 1 packet ribbon noodles
- some fat for frying
- salt and pepper
- possibly sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, rub with wild game spices, leave to soak in for a short time. Peel and dice the onion.
- Heat the fat in a large saucepan, fry the meat on all sides over high heat, remove. Fry the onion in the frying fat, deglaze with red wine and game stock. Boil. Crush the clove and allspice grains in a mortar and add to the sauce. Stir 2-3 tablespoon of the lingonberries into the sauce (a little more or less depending on your taste). Reduce the heat, put the meat back in the sauce and simmer for about 1 hour or until it is cooked through.
- When the meat is done, remove it and keep warm. Pass the sauce through a sieve to remove the onion pieces (doesn`t have to be, but I don`t like it when the onion pieces float in the sauce). Then pour it back into the pot and tie it up with a sauce thickener if necessary. Season to taste, season with salt and pepper.
- In the meantime, cook the ribbon noodles according to the instructions on the packet.
- Cut the meat into thin slices and serve with the sauce, noodles and the remaining cranberries.
- Tip: Red cabbage and dumplings also go very well with it.
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