Roast Venison with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roe deer (leg)
- 100 g bacon
- 2 tablespoons oil
- 75 g mararine
- 1 ½ liter broth, hot
- salt
- pepper
- Juniper berry
For the sauce:
- 1 tablespoon jam (currant jam)
- 1 tablespoon cranberries
- 250 ml sour cream
- salt
- pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the venison thinly with a knife, rinse and pat dry. Lard the meat well with the bacon, rub it in well with salt and pepper and fry well on all sides in the oil and margarine mixture. Put 6-8 crushed juniper berries in the frying fat, deglaze with a little red wine and pour in the broth. Cover and cook in the preheated oven, occasionally pouring the roast liquid over them. Cooking time for a leg is approx. 90 minutes, for a back a little less. Take the meat out of the pan and keep it warm. Boil the roast set with a little water, bind with mixed flour, add the jam and cranberries, let it boil through and season with salt, pepper and lemon juice. Add the sour cream, season to taste and strain the sauce through a fine sieve.
- Thuringian dumplings are served with it.
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