John Myers
Roast Venison in Red Wine Sauce
The perfect roast venison in red wine sauce recipe with a picture and simple step-by-step instructions.
- 2 kg Deer meat
- 0,5 piece Celeriac fresh
- 3 piece Carrots
- 2 piece Red onions
- 0,5 piece Leek
- 0,5 bunch Fresh smooth parsley
- 1 packet Lovage fresh
- 3 piece Sprigs of thyme
- 2 piece Rosemary sprigs
- 250 ml Vegetable stock
- 250 ml Wild fund
- 400 ml Dry red wine
- 5 piece Juniper berries
- 5 piece Allspice grains
- 5 piece Bay leaves
- 1 shot Cherry juice
- Wild bones
- 1 tbsp Clarified butter
- Salt
- Pepper from the grinder
- Wash, peel and cut the vegetables into large pieces. Wash the herbs too. Provide everything.
- Wash the meat, parry and lightly salt and pepper, do not throw away the sections! Preheat the oven to 100 ° C.
- Heat the clarified butter in a large roasting pan. Sear the venison on all sides. Then remove the meat and set it aside.
- 4: Put the carrots and celery in the roaster and roast for a few minutes over high heat. After a few minutes add the onions, leeks, meat cuts and, if necessary, the bones and continue toasting. When the vegetables are lightly browned and have a strong smell, remove the bones and deglaze with half of the wine.
- Add parsley, lovage, thyme, rosemary, bay leaf, allspice and juniper berries and reduce briefly. Top up with vegetable stock and game stock.
- Put a meat thermometer in the middle of the meat, put the lid on the roasting pan and put it in the oven. Check after approx. 1.5 hours. The meat should have a core temperature of 63-65 ° C to stay medium. If you prefer to have it through well, you need a core temperature of about 67 ° C so that it stays juicy.
- Remove the meat from the broth. Pour the stock through a fine sieve into a saucepan and bring to the boil. Season with salt, pepper, the rest of the red wine and a dash of cherry juice (no sour cherry juice !!!) and let the alcohol boil off. If necessary, bind with a sauce thickener or with a little cornstarch. If the wine and cherry juice have brought too much acid into the sauce, you can neutralize this with a pinch of sugar.
- And the roast is ready =) I developed this recipe myself so I especially hope that you like it. You can also prepare it with venison, wild boar, or beef, but I think it tastes best with venison. I would recommend red cabbage and rosemary potatoes as a side dish. Have fun cooking and enjoy your meal =)
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