Shredded Venison
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g roe deer, shredded
- 1 tablespoon clarified butter
- 1 cup shallot (s)
- 200 g chanterelles
- 2 teaspoon juniper berries
- 175 ml game stock, alternatively meat stock
- 100 ml white wine
- 2 tablespoon jelly, (quince jelly)
- 150 g crème fraîche
- salt and pepper
- 1 teaspoon flour
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles, finely chop the shallot.
- Fry the meat briefly in clarified butter, then remove, season and keep warm in the oven.
- Steam the shallot and chanterelles in the roast.
- Add the juniper berries, dust with flour, then deglaze with the white wine and let it simmer a little. Add game stock or broth, reduce for approx. 5 minutes over a low heat. Then stir in the quince jelly and crème fraîche.
- Add the meat including the leaked juice to the sauce again and mix, season with salt and pepper.
- I also serve with butter spaetzle and Brussels sprouts.
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