John Myers
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Sauerbraten from Leg of Venison, from Oven
The perfect sauerbraten from leg of venison, from oven recipe with a picture and simple step-by-step instructions.
South:
- 1 liter Pinot Noir
- 250 ml Red wine vinegar
- 125 ml Rapeseed oil
- 1 small Onion
- 1 Clove of garlic
- 1 Twigs Rosemary fresh
- 1 Twigs Fresh thyme
- 3 Bay leaf fresh
- 5 Allspice grains
- 5 Juniper berries
- 4 Cloves
- 1 tsp Colorful pepper
- 10 Coriander grains
For stewing:
- 1 Carrot
- 1 piece Celeriac fresh
- 1 piece Leek
- 1 tbsp Tomato paste
Binding & Seasoning:
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 tsp Venison Seasoning
- 1 tbsp Cranberries from the glass
- 1 shot Red wine vinegar
- Sauce binder dark
- Clarified butter
- Telly cherry pepper
2 Tage vor der Zubereitung: -Sud-
- Peel the carrot, onion and garlic. Roughly chop and mix with the above spices, herbs, red wine, vinegar and oil. Soak the leg of venison for 2 days. Possibly turn around after a day! 🙂
Preparation:
- Take the roe deer out of the brew and dry it. Sieve the stock and set aside. Put the spices in a tea bag / egg. Heat the lard in a pan and sear the leg of venison on all sides! Put in a baking dish!
Pre heat the oven to 180 degrees celcius!
- Peel and dice the cartrot and celery, halve the leek lengthways and cut into strips, wash. Also dice the vegetables from the stock. Now sear the vegetables in the deer pan and roast the tomato paste, deglaze with the stock and pour over the leg of venison! Cook in the oven for 45 minutes, then turn the leg over and cook for another 45 minutes.
- Remove the leg, herbs and spice bags from the mold, puree the sauce with vegetables, season with seasoning salt, garlic pepper, game spices and pepper, stir in the cranberries and, if necessary, refine with vinegar! Tie with a sauce tie! Remove the meat from the bone and put it back in the sauce! Keep warm in the oven at 50 degrees!
- There was also melted, broad noodles with endive salad and cranberries!
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