Roast Venison in Sour Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer meat
- 2 tablespoon cranberries
- 4 tablespoon oil
- 20 g flour
- 1 tablespoon tomato paste
- liter ⅛ sour cream
- 5 dl game stock
- Salt and pepper, from the mill
- 100 g roots
- Wine, red, to extinguish
Print Recipe
Pin Recipe Instructions
- Season the roast venison and fry it in a saucepan. Add the vegetables and tomato paste and roast, deglaze with red wine. Pour in the game stock, let it cook slowly and put in the oven at 180 °. About 2 hours.
- When the meat is done, take it out of the pot and carve it.
- Mix the sour cream with the flour and cook for 5 minutes and strain.
- Now pour the sauce over the meat and serve.
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