Sauerbraten from Deer

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 min
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 carrot (s)
  • 3 root / s parsley
  • 0.5 ½ celery root
  • 1 onion (s)
  • 3 clove (s) garlic
  • salt
  • 10 grains black pepper
  • 3 clove (s)
  • 5 juniper berries
  • 5 grains allspice
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1 bay leaf
  • 1 stick cinnamon
  • 1 orange (s), grated zest it
  • 4 tablespoon jelly (cranberry jelly)
  • 500 ml vinegar (white wine vinegar)
  • 1 liter red wine, dry
  • 250 ml orange juice
  • 1.7 kg venison (boneless leg)
  • 3 tablespoon clarified butter
  • 2 tablespoon honey
  • 6 tablespoon cranberries (from the glass)
  • 2 tablespoon cornstarch
Sauerbraten from Deer
Sauerbraten from Deer

Instructions

  1. 2 Peel and roughly chop the carrots, parsley roots, onions and cloves of garlic. Put in a saucepan with salt, peppercorns, cloves, juniper berries, allspice seeds, sprigs of thyme and rosemary. Add the bay leaf, cinnamon stick, orange peel, cranberry jelly, white wine vinegar, red wine and orange juice. Pour in 700 ml of water and bring to the boil. Then let the marinade cool completely. Place the leg of venison in the marinade and let it steep in the refrigerator for at least 24 hours, covered.
  2. The next day, remove the meat from the marinade and pat dry. Pour the marinade through a sieve, measure out 1.5 liters. Remove the spices, remove the vegetables from the sieve and set aside.
  3. Preheat the oven to 180 °. Heat 2 tablespoon clarified butter in a large roasting pan and fry the leg vigorously on all sides. Fry the marinade vegetables briefly. Add honey and 2 tablespoons of lingonberries, pour in the measured marinade and cover the leg in the oven on the middle rack for about 1½ hours.
  4. Then remove the meat from the sauce and keep it warm, covered, pour the sauce through a sieve. Clean and peel the remaining carrot and half the celery root, cut into fine cubes and fry in 1 tablespoon clarified butter. Pour in the sauce and reduce to 500 ml over high heat. Mix the cornstarch with a little cold water and use it to thicken the sauce. Stir in the remaining cranberries.
  5. Cut the roast venison into slices and serve with the cranberry sauce.

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