Roast Venison in Red Wine – Currant Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer meat from the shoulder
- 3 cup water (salt water)
- 2 carrot (s), roughly chopped
- 400 g celery, rouhly chopped
- 1 parsley (parsley root), roughly chopped
- 80 g onion (s), rouhly chopped
- 6 g allspice, crushed
- 6 juniper berries, crushed
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 8 pepper-grains, black
- 2 cup vinegar (red wine vinegar)
- 4 cup red wine, dry
- 200 g bacon, fat, cut into strips
- salt and pepper
- 80 g clarified butter
- 250 ml red wine, dry
- salt and pepper
- 200 g cranberries
- 100 g crème fraîche
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- For the marinade, bring the salted water to the boil, add the roughly chopped carrot, celery, parsley root and onion pieces and simmer for 30 minutes. 5 minutes before the end of the cooking time, add the spices, juniper, bay leaf, thyme, marjoram and peppercorns, then pour in the vinegar and red wine and briefly bring to the boil once. Pour the marinade over the meat and cover and put in a cool place for 2 days, basting several times.
- Remove the meat from the marinade and strain it. Save liquid and vegetables. Lard the meat with the strips of bacon, season with salt and pepper. Leave the clarified butter in a roaster, briefly fry the meat until crispy on all sides. Drape the vegetables from the sieved marinade around the meat and place in the oven preheated to 220 ° C for 40 minutes. After 20 minutes gradually pour in 500 ml of the stain.
- At the end of the cooking time, remove the meat and wrap it with aluminum foil and keep it warm. Boil the stock on the stove with red wine and sieve. Also press the vegetables through the sieve to make the sauce thicker. Salt and pepper. Mix the wild cranberries with the creme fraiche and stir in, thicken with cornstarch if necessary and simmer for 5 minutes.
- Side dish: potato croquettes, chanterelles and Williams-Christ pears stuffed with currant jelly
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