John Myers
Roe Deer Chops Braised in One Piece
The perfect roe deer chops braised in one piece recipe with a picture and simple step-by-step instructions.
- 1 kg Roe deer chops in one piece
- Telly cherry pepper
- Venison Seasoning
- 1 bunch Soup vegetables
- 200 g Fresh pearl onions
- 2 tbsp Tomato paste
- 300 ml Pinot Noir
- 200 ml Vegetable broth
- 5 Juniper berries
- 5 Allspice grains
- 5 Cloves
- 1 tsp Colorful pepper
- 2 Bay leaf fresh
- Rosemary fresh
- 4 tbsp Cranberries from the glass
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tbsp Food starch
- 1 tbsp Water
- 2 tbsp Clarified butter
- 2 tbsp Creme fraiche Cheese
Preheat the oven to 180 degrees!
- Season the chops with game spices and pepper.
- Peel, wash and dice the soup vegetables. Peel the pearl onions. Wash the rosemary and bay leaves.
- Heat the butter lard in a large saucepan and fry the pork chops on all sides. Take out of the pot. Add the vegetables and fry them briefly, then add the tomato paste and stir-fry briefly.
- Deglaze with red wine and reduce briefly and add herbs and spices. Top up with vegetable stock. Add 2 tablespoons of cranberries, stir and put the lid on! Cook in the oven for 60 minutes!
- Then remove herbs, spices. Take out the chops and ideally you can now remove the meat from the bone. If necessary, season the sauce again and add another 2 tablespoons of cranberries. Put the meat and bones back into the sauce and put everything in the oven for another 30 minutes! Now the meat is wonderfully tender! 🙂
- In the meantime, prepare side dishes of your choice! For me spaetzle & red cabbage from the freezer or from the store “as Biggi always puts it so beautifully”!
- Then remove the bones and portion the meat. Mix the cornstarch with a little cold water and thicken the sauce. Refine with creme fraiche!
- Serve! 🙂
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