VIDEO: Prepare roast venison at low temperature

meat Cooking at low temperatures is on everyone's lips and child's play. All you also need is a core temperature thermometer, which you can buy in any specialty store or in many household departments in large department stores. With the following recipe you can prepare 6 servings of meat. At the specified core temperature, the meat will be juicy and pink. If you prefer to serve it well-fried or if you want to use a different type of meat, look for the corresponding low-temperature tables on the Internet. You are sure to find what you are looking for there.

Roast venison with delicious sauce

1. Remove the skins and tendons from the roast venison. However, leave some fat on the meat.
2. Heat butter fat in a roaster and place the meat in it.
3. roast meat Then sear the roast venison short and spicy on all sides. Please don't salt the meat yet!
4. Then take the meat out of the roaster and set it aside. Please do not rinse the roaster!


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5. Peel the onions and garlic and cut both into fine cubes.
6. Clean the carrots and cut them into slices.
7. Then puree the olives using the hand blender.
8. Then add the carrot slices, the diced garlic and the onions together Put olive oil in the roaster over medium heat and wait for the garlic to take on some color Has.
9. Then add the pureed olives.
10. As soon as everything is well warmed through, add the tomatoes one after the other Grape juiceAdd the sugar beet syrup and the 3 teaspoons of grained vegetable broth and season with the black and red pepper.
11. Please do not add any salt yet and let the ingredients cook over low heat for 15 minutes.
12. During this time, rinse off 2 sprigs of rosemary and 2 sprigs of thyme and shake them dry.
13. Please preheat the oven to 80 degrees (convection).
14. When the 15 minutes are up, carefully puree the sauce.
15. Then add the sprigs of rosemary and thyme, making sure the sauce is hot.

It gets particularly juicy at low temperatures

1. Then place the seared venison in the hot sauce and stick the thermometer in the middle of the meat.
2. Close the lid of the roaster and slide it into the preheated oven. As soon as the core temperature thermometer has reached approx. 62 degrees indicates that the roast venison is ready and tender pink.
3. Take the meat out of the roaster and let it rest briefly.
4. In the meantime, taste the sauce. Now you can also salt them and bring the sauce to the boil again.
5. Cut the venison into slices, place it on a preheated platter and pour the hot sauce over it.
6. You can garnish the meat with a few sprigs of thyme and rosemary.

Serve You your menu then immediately. Boiled potatoes go well with roast venison, spaetzle or pasta. Also broccoli or red cabbage. Bon Appetit!