John Myers
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Meat, Game: Rolled Venison with Cherry Cream Sauce, Red Cabbage and Loin
The perfect meat, game: rolled venison with cherry cream sauce, red cabbage and loin recipe with a picture and simple step-by-step instructions.
flesh
- 850 g Deer meat (ma) fresh
- 1 tbsp Oil
- 1 tsp Colorful pepper
sauce
- 1 tbsp Margarine
- 50 g Fresh onion
- 360 g Pickled cherries
- 200 ml Cherry juice from glass
- 400 ml Wild fund
- 200 ml Cream 30% fat
- 1 tsp Wild garlic leaves
- 1 tsp Savory
- 1 tsp Dried marjoram
- 1 tsp Thyme
- 20 g Ice cold butter
Appendix I.
- 100 g Bun
- 750 g Raw potato dumplings (Thuringian dumplings)
Appendix II
- 420 ml Red cabbage
- 2 piece Cloves
flesh
- Drain the cherries from the glass and collect the juice … Wash the venison roast and pat dry … Heat the pan with the fat and 1/3 of the pepper as well as sear the meat all around … Add the remaining pepper to the pan with each twist sprinkle and roll the meat on it … Place the seared meat in a deep glass casserole dish
- Wash the onions, clean them and cut into small squares … Braise the margarine with the onions in the pan and pour 50 ml of cherry juice on it, reduce it for about 3 minutes … Add the game stock and the remaining cherry juice and cook for about 5 minutes. .. Add the sauce to the meat and cover it in the cold oven
- Set the oven to top / bottom heat 160 degrees and let the venison roast stew for 2 hours … Remove the meat from the sauce as if it were cut into approx. 2 cm thick slices … Bring the sauce to the boil in a saucepan and add the drained cherries and herbs and cream to taste … Put the meat slices in and let them cook for about 10 minutes and thicken with butter
Appendix I.
- Toast the bread roll and cut it into ten parts … Tenth of the toilet dough, cover each with one part of the bread roll like a ball … let it simmer in the boiling water for about 10 minutes
Appendix II
- Put the clove with red cabbage from the glass in a saucepan and heat in its own juice for about 5 minutes
Serve
- Place a slice of roast beef with cherry cream sauce and a loaf and a little red cabbage on a hot plate
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