Roast venison recipes

instagram viewer

For recipes with game dishes, quite sweet sauces are traditionally recommended. Here you will find one sauce that requires currant jelly and venison bones, and a second one that is made from roast venison with cranberry jam.

You do not need to pickle fresh venison.
You do not need to pickle fresh venison.

Ingredients:

  • For sauce 1:
  • 500 g deer bones
  • 300 g vegetables of your choice (carrots, leek, celery, onions)
  • 3 tbsp tomato paste
  • 3 tbsp flour
  • 3 tbsp oil
  • 3 tbsp currant jelly
  • ½ liter of water
  • ½ liter of red wine
  • 3 bay leaves
  • 15 juniper berries
  • 4 cloves
  • For the sauce 2:
  • Roast venison
  • 250 ml sour cream
  • pepper
  • salt
  • some grated ginger
  • 1 tablespoon of cranberry jam
  • 1 sprig of thyme
  • For the roast venison:
  • approx. 1.5 kg of venison
  • 100 g bacon
  • 60 g butter

Many recipes recommend pickling venison. If you use good, fresh venison, there is no need to pickle it. If you're not sure if that's the case, soak the venison in buttermilk for half a day.

Sauces for game dishes - two recipes

  • roast meat The bones in oil. Enter the chopped up vegetables, add the flour and tomato paste and lightly toast everything. Fill the pot or pan with the water and the red wine full, add the spices and currant jelly and simmer over a low heat for an hour. Then pour the sauce off through a sieve. Season with salt and pepper.
  • Use the gravy, which you pass through a sieve, before you then add the crême fraîche (or cream) to the gravy, stir and bring the sauce to the boil. Finally, taste with freshly grated ginger, salt and pepper and the thyme leaves. You can round off the sauce with a spoonful of cranberry jam (which you stir in well at the end), which, like currant jelly, goes very well with game dishes.

How to prepare a roast venison

  1. Skin the venison (leg or back). Wash it off. Dry it off with paper towels.
  2. Cut the (fatty) bacon into strips. Sprinkle the roast venison with it. Rub the roast with salt and pepper.
    3. Recipes with roast venison - traditional

    If you would like to serve your guests a traditional roast venison, there are two ...

  3. Heat the butter in the roaster. Fry the venison on all sides. Extinguish with 250 ml of water. You can also use red wine or broth as an alternative to deglazing.
  4. Place the roaster in the preheated oven on the bottom sliding shelf. Let your roast venison roast in the oven for an hour and a half at 200 to 220 degrees.

You will often find red or blue cabbage and as side dishes in many recipes Dumplings.

How helpful do you find this article?

click fraud protection