Braised venison roast

Ingredients for 4 servings:

• 1 kg venison
• some oil for frying
• some salt and pepper
• 150 g onion(s), finely chopped
• 100 g root vegetables (carrots, celery), finely chopped
• 1 tbsp tomato paste
• 1 ¼ dl red wine
• ½ liter game sauce or beef bouillon
• 200 g chanterelles or mushrooms, sliced
• some jam, cranberry
• 1 tbsp parsley, chopped
• 1 dl cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the roast with salt and pepper and sear it all over in hot oil. Remove the roast from the pan, add a little more oil, and lightly fry the onions in the pan. Add the root vegetables and fry them a little too. Add the tomato paste and fry until well-roasted, but not over high heat. Before the sediment burns, add a little red wine (deglaze) and fry until darkened. Pour in the sauce and simmer briefly. Season with salt and pepper. Add the roast, cover, and braise slowly in the oven at 120°C for about two and a half hours. Carve the roast and refine the sauce with a little cream. Sauté the mushrooms in butter, adding parsley to garnish the plate. Garnish with cranberry jam. Wide pasta goes well as a side dish; the mushrooms can also be poured over the pasta.