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Venison roast from the Roman pot

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Ingredients for 4 servings:

  • 750 g venison, boneless (rolled roast)
  • salt and pepper
  • bacon slices
  • coriander
  • Wine, red
  • 1 pack of ready-made dumpling mix
  • 1 jar red cabbage
  • Cranberries or plums

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the Roman pot thoroughly. Rub the venison roast with salt, pepper, and coriander. Add a little garlic, if desired. Top the roast with bacon slices. Pour in a little red wine. Bake in the oven at 200°C for one hour. Stir in the potato dumplings and fill with prunes or cranberries. Cook according to the package instructions. Reheat the red cabbage and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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