stalking roast

Ingredients for 4 servings:

• 1 kg roast beef (beef rump)
• 100 g bacon, smoked, fatty
• ½ liter buttermilk
• ½ liter wine, red, (2 x 1/4 l)
• ¼ liter port wine, red
• 1 tbsp juniper berries, crushed
• 2 bay leaves
• 2 sprig(s) rosemary (or 1 tbsp dried rosemary), 1 spruce branch
• 1 tbsp fat
• 1 carrot(s)
• 1 onion(s)
• ¼ celeriac
• 1 tbsp tomato paste
• ¼ liter sauce, gravy, clear (ready-made product)
• 1 tbsp jelly (currant jelly)
• 50 g blue cheese
• 1 cup(s) cream
• 1 tsp salt (2 x 1/2 tsp)
• ½ tsp pepper

Instructions

Working time approx. 35 minutes; Rest period approx. 10 days; Total time approx. 10 days 35 minutes

Beef with game flavor (venison)

Lard the rump of beef with thinly sliced ​​bacon. Then, mix together the buttermilk, 1/4 liter of red wine, and the port wine to make a marinade. Add the juniper berries, bay leaves, rosemary, spruce branch, and 1/2 teaspoon of salt. Marinate the rump of beef in this marinade for 5-10 days (it really does take that long!!!). Then remove the meat, wipe it with a damp cloth, and dry it thoroughly. Season with 1/2 teaspoon each of salt and pepper, and then sear it well on all sides in a pan in the heated frying fat. Remove the meat and brown the roughly chopped vegetables (onion, carrot, celery) in the frying fat. Add the tomato paste, sweat thoroughly, and deglaze with the remaining 1/4 liter of red wine. Then add the marinade to the gravy and bring everything to a boil. Put the meat back in, cover and leave to cook in the oven for about 2 hours. If the mixture becomes too firm, add a little more red wine now and then. Finally, remove the roast and add the blackcurrant jelly and the blue cheese to the sauce. Let it simmer for 5 minutes, then strain the sauce and stir the cup of cream into the sauce to refine it. The roast should be served like the similarly named venison roast: with cranberries, red cabbage or apple sauce, potato dumplings, hash browns or croquettes. Besides the meat, the sauce is a big hit! So make sure you use plenty of sauce!!! The recipe is not mine, of course, but over 20 years old and belongs to Max Inzinger, who was probably the first TV chef at the time, on the ZDF channel Drehscheibe. We cooked it regularly, especially at Christmas and it was always a delicious, inexpensive alternative to a real venison roast.