John Myers
Contents
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Ingredients
- 500 g Roast venison
- 1 piece Piece of ginger
- 3 piece Red Onion
- 1,5 tbsp Rapeseed oil
- 100 g Pickled plums
- 270 ml Venison broth
- 130 ml. Red wine
- 1,5 Bay leaves
- 3 Juniper berries
- 1 Piece Dark chocolate
- Salt
- Ground pepper colored
Instructions
- Peel the ginger, cut into slices and rub the roast with it. Cut the onions into strips. Heat the oil in a roasting pan, a drop of water should sizzle in it. Brown the roast on both sides for about eight minutes over medium heat. Preheat the oven to 130 degrees top / bottom heat. Add the onions four minutes before the end of the roasting time and let them become translucent.
- Stone the plums, cut into eighths and add to the onions. Deglaze with the stock and red wine. Add the spices and cook the roast in the roasting pan on the middle rack of the oven for one and a half hours. Then turn the roast and cook for another 30 minutes. At the end of the cooking time, the meat should have an internal temperature of approx. 70 degrees.
- Take the roast out of the oven and cut into one centimeter thick slices. Season the sauce with chocolate, salt and pepper and serve separately for frying.
- Arrange the roast with onion and plum vegetables on plates and serve. Serve with dumplings and pears filled with cranberries.
