Roast Venison with Chanterelles

5 from 4 votes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 122 kcal


  • 1 kg Deer shoulder without a bone
  • 3 Carrots
  • 2 Onions
  • 3 Garlic cloves
  • 1 Apple
  • 200 g Chanterelles pickled in brine
  • Salt
  • Pepper
  • Thyme
  • Rosemary
  • Clarified butter
  • 2 Bay leaves
  • 15 Juniper berries
  • 15 Peppercorns pink
  • 1 tsp Tomato paste
  • 300 ml Red wine
  • 300 ml Beef broth or game stock
  • 1 tbsp Butter
  • 1 tsp Currant jelly
  • Cream
  • Food starch


  • Peel the carrots, onions and garlic cloves and chop them roughly. Peel the apple, remove the core and cut the apple into small pieces. Drain the chanterelles through a sieve. You can of course also use fresh chanterelles, then take a little more.
  • Season the meat on all sides with salt, pepper, thyme and rosemary. Melt clarified butter in a roaster and then fry the meat all over. Prepare the spices of bay leaves, juniper berries and pink pepper berries, pound the pepper berries a little with the mortar.
  • Take the meat out of the roasting pan and set it aside, fry the vegetables (not the apple), briefly roast the tomato paste, then deglaze with red wine and broth, stir in the apple and chanterelles and add the spices. Put the meat back in, close the roaster and let it simmer in the oven at 130 ° C for a good 2 hours. Turn around every now and then.
  • After braising, take the meat out again and keep it warm, pour the sauce through a sieve and then reduce it vigorously. In the meantime, pick the chanterelles from the vegetables. Dissolve the butter and currant jelly in the reduced sauce. Refine with a little cream and, if necessary, bind with starch. Then put the chanterelles back into the sauce.
  • Cut the meat and serve with sauce and a side dish, I had homemade spaetzle with it.


Serving: 100gCalories: 122kcalCarbohydrates: 4.3gProtein: 0.3gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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