Roast Venison with Cranberry Cream

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg deer meat, leg, boned
  • 1 liter red wine
  • 250 ml meat broth
  • 100 g fat
  • 100 g crème fraîche
  • 200 g cranberries (wild cranberries)
  • 250 ml red wine
  • 2 carrot (s)
  • 1 onion (s)
  • 50 g bacon
  • 10 pepper-grains
  • 2 bay leaves
  • salt and pepper
Roast Venison with Cranberry Cream
Roast Venison with Cranberry Cream

Instructions

  1. Marinate the leg of venison in 1 liter of red wine for 24 hours. Clean the carrots, peel and quarter the onion. Pat the meat dry and season with salt and pepper. Finely dice the bacon and melt in a pan with the fat. Fry the leg of venison on all sides.
  2. Preheat the oven to 180 ° C. Add the carrots, onions, peppercorns and bay leaves to the roast and add the red wine and the stock. Then stew in the oven for 90 minutes, turning several times.
  3. Mix the crème fraiche with the cranberries and bring to the boil briefly. Then give it to roast.
  4. It goes well with dumplings, spaetzle, red cabbage, Brussels sprouts.

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