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Venison roast in a red wine and juniper sauce
Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the meat:
- 1.5 – 2 kg boneless venison roast from the leg
- Salt
- Freshly ground pepper
- 30 g clarified butter
- 30 g butter
For the sauce:
- 1 medium onion
- 2 small carrots
- 1 small piece of celeriac
- ½ stick of leek
- 2 small garlic cloves
- A few juniper berries
- 30 g butter
- 20 g sugar
- 5 sprigs of thyme
- 1 tbsp tomato paste
- 250 ml red wine
- 2 – 3 cloves
- 1 bay leaf
- 1 cinnamon stick
- 250 ml game stock from the jar
- 1 pinch of strong mustard
- Sugar
- 2 tbsp cranberries from a jar
Instructions
- Briefly rinse the meat under cold water and pat dry with kitchen paper. Season with salt and pepper.
- Clean and peel the root vegetables. Cut the leek lengthways in half and rinse well. Cut the vegetables into 1 – 2 cm pieces.
- Heat the clarified butter in a roasting pan and brown the meat well on all sides.
- Remove the meat from the pan and set aside.
- Briefly fry the vegetables, garlic cloves and juniper berries in the pan juices.
- Place 30 g of butter in the roasting pan or rotisserie, add the sugar and allow to caramelise. Add the thyme to aromatise the sauce. Add the tomato purée, fry and deglaze with about 100 ml of red wine. Add the cloves, bay leaf and cinnamon stick and reduce the sauce. Stir in the game stock.
- Place the meat in the roasting pan and brush with 30 g of butter. Cover with the lid and roast the meat as directed. Turn after 1 hour 20 minutes and then repeatedly baste with the juices from the roast.
- Once cooked, remove the meat from the roasting pan and keep it warm. Pour the sauce into a fine sieve and strain the vegetables. Sprinkle with the remaining red wine and season with salt and pepper. Thicken the sauce to taste and season with mustard, sugar and cranberries.
More information: www.siemens-home.bsh-group.com
Tips
You can thicken the sauce by mixing 1 tablespoon cornflour with a little cold water. Whisk it into the hot sauce and bring the sauce back to the boil.
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