John Myers
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Roast Venison Way We Like It
The perfect roast venison way we like it recipe with a picture and simple step-by-step instructions.
1. Insert
- 800 g Roast venison
- 1 liter Buttermilk
2. Marinade
- 500 ml Red wine
- 200 ml Red wine vinegar
- 1 bag Ostmann wild spice
- 1 Onion
3. Roast
- 1 tbsp Clarified butter
4. The decoration
- 1 Glass Pickled pears
- 1 Glass Wild cranberries
1. Einlegen
- Wash the meat and place in a porcelain bowl and pour the buttermilk over it. Chill the bowl and let it steep for 2 days. Softens the typical game taste. After 2 days, remove the meat from the bowl and wash the buttermilk off the meat.
2. Marinade
- Pour the red wine and vinegar into a saucepan and heat, reduce the temperature shortly before simmering and add the spices and onion. Let it simmer briefly, put the meat back in the bowl and pour the marinade over it. Let it steep for 2 days, turning the roast once in between.
roast meat
- Heat the roast and heat 1 tbsp clarified butter. Fry the roast well. Every now and then pour the marinade over them. So fry the meat over a medium heat for about 1 hour, the core of the roast should still be light pink.
- Remove the roast and cut it open. Thicken the sauce with a little flour. Add 2 tbsp wild cranberries, salt and pepper and stir. Now put the meat back into the sauce and serve with dumplings, red cabbage or croquettes.
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