John Myers
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Roast Venison with Delicious Sauce
The perfect roast venison with delicious sauce recipe with a picture and simple step-by-step instructions.
Roast venison
- 2 piece Roast venison a 500 grams fresh
- 1 something Clarified butter
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 0,25 liter Water
- 0,25 liter Dry red wine
sauce
- 3 Servings For wild sauce from my stock, see my KB: http://www./rezept/453065/Wilde-Sauce-auf-Vorrat.html
- 2 tbsp Tomato paste
- 1 tsp Dried chilli from own cultivation, ground in a mortar
- 1 something Wild stock own production
- Roast deer: I get my deer meat from the hunter I trust. I think marinating is unnecessary for a young animal. If you don’t like such an intense game taste, you should use milder meat from fallow deer or New Zealand deer.
- Parry the meat, rinse under cold running water and puff dry.
- Now pepper and salt the roasts. Then fry in clarified butter. Preheat the electric oven to 80 degrees (top / bottom heat). Insert the grid in the middle of the oven and fill the drip pan with some of the water and red wine mixture and slide it under.
- Now take the roasts out of the pan and place them on the wire rack. They stay there until the desired cooking point (which everyone likes different) is reached. This takes (depending on the size of the pieces of meat) 1.5-2 hours. Press test or measure the core temperature with a meat thermometer.
- Sauce: Thaw the wild sauce from my supply.
- Roast the tomato paste with the chili powder in the roasting tray. Add the wild sauce, stir everything well and bring to the boil. If you want more sauce or it is thinner, you can pour on some game stock.
- Now take the venison pieces out of the oven. They no longer need to rest, because at 80 degrees Celsius they have rested enough.
- Cut into slices and arrange on a preheated plate. As you can see, the flesh disks are light pink throughout from the edge to the middle. This is how it should be, that’s how it is.
- Put the sauce in a preheated bowl and serve with the meat. We had Brussels sprouts and potatoes (we are potato eaters) with it, but anyone can keep that as they like.
- Tip 10: the trick to getting a roast without a gray border is to fry or re-fry it and otherwise cook it on the wire rack at a low temperature. So he gets even heat from everywhere.
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