Cranberry sauce for game

Ingredients for 4 servings:

• 1 carrot(s)
• ½ celeriac
• 1 turnip(s), yellow
• 1 onion(s)
• 1 clove(s) garlic
• 1 tsp caraway seeds
• 1 tsp juniper berries
• 1 tsp coriander
• 1 tsp all-spice
• 1 bay leaf
• 250 ml red wine
• n. B. broth
• e.g. cream
• e.g. crème fraîche
• e.g. cranberries
• n. B. Pfeffer
• 1 tbsp olive oil
• ½ tbsp butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Perfect with roasted game, but also with dumplings. Also vegetarian.

Roughly chop the vegetables. Heat the oil and butter in a pan. Briefly roast the caraway seeds, juniper berries, coriander seeds, allspice powder, and bay leaf. Roughly chop the vegetables, add them, and sear them until crisp. They should brown well, developing roasted aromas. Then deglaze with red wine and reduce the heat slightly. Add more or less stock, depending on your taste, and simmer for about 30-40 minutes. The vegetables should be nice and soft. Remove half of the vegetables and set aside. Finely purée the remaining sauce and season with cream and/or crème fraîche. Finally, stir in the cranberries and some freshly ground pepper, blend again if necessary, and season with pepper to taste. I like to serve this sauce with briefly roasted venison, deer, wild boar, but also with lighter meats like rabbit or pheasant. If braising doesn’t produce a sauce, it’s a good alternative. It goes very well with bread or napkin dumplings and can also be prepared vegetarian. Depending on your preferred consistency, you can add more or less vegetables to the sauce to purée.