John Myers
Contents
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Ingredients
Marinade:
- 2 tbsp Rapeseed oil
- 3 Pc. Carrots
- 1 disc Celery bulb
- 2 Pc. Onion
- 2 Pc. Clove of garlic
- 50 ml Red wine vinegar
- 1 l Red wine
- 1 tbsp Black peppercorns
- 8 Pc. Juniper berries
- 2 Pc. Bay leaves
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 tbsp Chopped parsley
For the roast:
- 1 kg Deer back fresh
- 1 tbsp Clarified butter
- Pepper
- Salt
- 1 tbsp Tomato paste
- 1 tbsp Grape jelly
- 200 ml Cream, sweet
Vegetables:
- 1 tbsp Clarified butter
- 450 g Frozen red cabbage
- Water
- 1 Pc. Apple
- 1 pinch Five-spice powder
- Salt
Dumplings:
- -
Instructions
Marinade:
- Heat the rapeseed oil in a saucepan and sauté the diced carrots and celery. After a short time, add the finely chopped onions and garlic and roast with them. Deglaze with red wine vinegar and wait until it has evaporated (goes very quickly). Coarsely crush the peppercorns in a mortar, also add the juniper berries and both. Deglaze with the red wine, add the bay leaves and herbs and let everything simmer for about 30 minutes.
- Let the marinade cool down completely. Then put the washed and dabbed dry roast in the marinade and let it steep for at least 8 hours, 24 hours is better!
The next day:
- Go on 😉 Remove the roast from the marinade and pat dry with kitchen paper. Season both sides with salt and pepper. Put the marinade through a sieve, gently squeeze out the vegetables and collect the liquid part, for me it was about 800 ml. Heat the clarified butter in a roasting pan and sear the roast on both sides. Then pour about 2/3 of the collected marinade. Off with the deer in the tube 😉 Cook the roasting pan (with lid!) On the grid (2nd rail from the bottom) at 160 ° degrees convection for 2 hours. Now and then pour the remaining marinade over the roast until it is used up. Turn the deer once after 1 hour!
Dumplings:
- They were made according to this recipe: Original Allgäu bread dumplings Many thanks to Nightcooker for the really coherent recipe 🙂 I had 5 bread rolls for 3 servings, so I converted the ingredients accordingly 😉
Red cabbage:
- Put the frozen red cabbage in the heated clarified butter and let it thaw. Be careful that nothing burns, possibly add a little water. Peel the apple and cut into small cubes, add to the vegetables and stew for about 10 minutes. Season to taste with the five-spice powder and salt.
Finish:
- After about 2 hours, take the roasting pan out of the oven, take the roast out and cut it into slices (if you want, you can of course do the slicing at the dinner table). Put the roasting pan on the hotplate again and bring the sauce to the boil. Refine with tomato paste, grape jelly and cream and season with salt and pepper to taste. Place the roast with sauce, bread dumplings and red cabbage on the plate and serve.
Nutrition
Serving: 100gCalories: 124kcalCarbohydrates: 2.4gProtein: 7.6gFat: 7.3g
