John Myers
Roast Venison
The perfect roast venison recipe with a picture and simple step-by-step instructions.
- 600 g Roast venison
- 2 Glasses Red wine
- 8 Pc. Juniper berries
- 2 Pc. Bay leaves
- Salt
- Black pepper from the mill
- 1 cups Sweet cream
- Margarine for frying
- 1 Pc. Onion
- 0,5 tsp Thyme
- Put red wine, juniper berries and bay leaves in a bowl and season with a little salt and pepper. Put the meat in it and marinate in it for 1-2 days.
- Then remove the meat from the marinade and pat dry. Peel and dice the onion. Season the meat with salt and pepper and fry in the margarine. Add the onion and fry until brown. Then pour the pickling liquid on. Let simmer for about 90 minutes.
- Then remove the meat and cut it into slices. Keep warm. Pour the cream into the sauce and season with the cranberries, salt, pepper and thyme.
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