Roast Venison, Vintner-style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g deer meat
- 1 large onion (s)
- 500 ml red wine
- 1 tablespoon juniper berries
- 1 tablespoon pepper, black, whole
- 100 g bacon, streaky, smoked
- 3 tablespoon oil
- 3 tablespoon jam (rose hip)
- 200 g rapes, blue
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the meat in a bowl.
- Peel the onions and cut into rings, mash the juniper berries and mix them with the red wine, peppercorns and bay leaves. Pour the stock over the meat and let it steep in the refrigerator for approx. 24 hours.
- Take out the meat and pat dry.
- Dice the bacon and drain in hot oil. Add the meat and fry vigorously on all sides. Pour in the marinade and cover and simmer the roast for approx. 40 minutes over a low heat.
- Remove meat and keep warm.
- Pour the sauce through a sieve, reduce a little and stir with rose hip jam. Wash, halve and core the grapes. Pour into the sauce, heat briefly, season with salt and pepper.
- Cut the venison into slices and serve with the sauce.
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