John Myers
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Roast Venison with Dumplings and Cod Herb Description Follows
The perfect roast venison with dumplings and cod herb description follows recipe with a picture and simple step-by-step instructions.
The stag is pickled
- 1,5 kg Roast venison
- 1 half a bottle Choice of red wine
- 1 half rod Leeks / leeks
- 1 size Red carrot
- 1 small piece Fresh celery
- 1 toe Freshly squeezed garlic
- 2 Or 3 Red onions
The spices
- 8 Piece Squeezed juniper berries
- 2 small Bay leaf
- 4 Piece Allspice grains pressed.
- 2 piece Long pepper
- 2 Pcs Carrots pepper
- 1 small bowl Mandarin peel
- 1 Tablespoon pickled in orange liqueur Raisins
- 1 each branch Thyme, rosemary
Fry the roast
- 1 good dinner Butter and oil
- 1 Half liter Beef broth (self-boiled)
For the sauce
- 1 Liquor glass Freshly squeezed orange juice
- 1 Teaspoon. Food starch
- 1 Eßl. Vegetable broth (own manufacture)
- 1 little shit Cream 30% fat
- 1 pr. Sugar
- 1 Eßl. Cranberries
Insert that
- I put the piece of meat in a glass bowl with a lockable lid. Spread the roughly chopped vegetables. Add the spices pressed or broken. I pricked the meat a little so that the red wine can also be well distributed inside. The red wine poured on so much that the meat is covered. Vacuum the lid in the refrigerator and let it rest for a good 3 days. Turn the meat every now and then.
Fry that
- In a roasting pan, heat the butter and oil, fry the dabbed dry meat on all sides. Pour the red wine stock through a sieve and pour on the meat. The vegetables can be added, possibly fresh onions. Let something reduce. Then pour in the meat broth and simmer the whole thing over a mild heat. The sauce is reduced.
- When the meat reaches the level you want it to be, I take it out and put it in a coverable bowl, let it rest. Now I can take care of the sauce. I reduce it as much as I think it is enough, seasoning is always asked for. I added a good sip of orange juice, seasoned with the vegetable broth, added a pinch of sugar, and thickened it lightly with starch.
- Finally, add a dash of cream and a small piece. ice cold butter. That brings the shine. I then cut the meat into slices and put it in the sauce. So it can get hot again and pull through. PS: If you like it, you can take the raisins and cranberries out or leave them inside.
- I also served the same red wine with the meal. There was also dumplings, cod cabbage and a liver dumpling soup beforehand, the other recipes I enter separately.
- * Liver dumpling soup * Erd-Kohlrabi, beetroot -Dorschen cabbage All this together was our parish fair meal
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