John Myers
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Roast Venison with Cranberry Pancakes
The perfect roast venison with cranberry pancakes recipe with a picture and simple step-by-step instructions.
For the roast venison:
- 2,5 kg Venison
- 1 bunch Soup greens fresh
- 2 Pc. Shallots
- 3 Pc. Garlic cloves
- 0,5 bunch Rosemary
- 2 tbsp Tomato paste
- 1 tsp Juniper berries
- 100 ml Oil
- 500 g Bone
- 1 tbsp Black pepper
- 50 g Streaky bacon
- 1 liter Red wine
- Salt and pepper
For the lingonberry pancakes:
- 375 g Buttermilk
- 150 g Flour
- 5 tsp Sugar
- 3 Pc. Eggs
- 200 g Cranberries from the glass
- 50 g Butter
Venison:
- Clean the soup greens. Peel off the shallots and garlic cloves. Cut everything into small pieces and spread on a baking sheet together with the diced bacon. Mix the thyme, rosemary, chopped juniper berries and pepper, crushed in a mortar, into the vegetables. Now salt and pepper the leg of venison and place on top of the mixture. Spread the wild bones all around.
- Heat the oven to 180 degrees, heat the oil and evenly pour it over the leg. Put everything in the oven on the middle rack.
- After 30 minutes, put the vegetables, tomato paste and bones in an appropriately large saucepan that will take everything and cook the leg at approx. 140 degrees for another 2 hours.
- Now pour the red wine into the vegetables and let it boil down. Then fill up with water until everything is just covered and let simmer for approx. 2 hours.
- After the cooking time, switch off the oven, open the door a little and pour the sauce stock through a fine sieve into a sauté pan and reduce further. When the sauce has boiled down to 1/4 liter, season to taste and add the cold butter piece by piece to the sauce, which is no longer boiling, and fold in.
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