Simple Roast Venison
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg saddle venison or shoulder
- 50 g bacon, smoked
- 1 bunch soup vegetables (carrots, leeks, onions, celery)
- 5 juniper berries
- 2 bay leaves
- 1 can mushrooms, (25g)
- 2 teaspoons tomato paste
- 1 cup crème fraîche or sour cream
- salt and pepper
- Spice mix for game
Print Recipe
Pin Recipe Instructions
- The roast venison can be soaked in buttermilk overnight or processed directly. I personally don`t do it.
- Dice the bacon. Clean, wash and finely chop the soup vegetables.
- Fry the bacon cubes in a suitable roaster, remove the cubes from the fat (they are no longer used). Fry the prepared venison in the excess fat. Put on a plate and season with salt, pepper and game spices.
- Sear the vegetables in the roasting pan, then place the meat on top. Add the juniper berries and bay leaves. Add water until the bottom is nicely covered.
- Cook with the roaster closed. 35 minutes at 200 ° C, now turn the meat and cook covered again for 35 minutes. The cooking time can of course vary, e.g. the tenderness of the meat or the oven.
- Take the finished roast out of the roaster and keep it warm without slicing.
- Puree the vegetables / liquid (without juniper berries and bay leaves). Stir in the mushrooms, liquid and tomato paste, season to taste and briefly heat again. Fold in creme fraiche or sour cream.
- Cut the roast open, arrange on a preheated platter, pour the sauce over it and serve. You can of course also serve the sauce separately.
- We also have homemade spaetzle and a cranberry peach for everyone.
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