Venison roast in port wine sauce

Ingredients for 2 servings:

• 600 g venison (roast), fresh or frozen
• ¾ bottle of port wine
• some wild mushrooms, dried or from the can or frozen
• 1 onion(s)
• 2 garlic cloves
• 2 tsp rosemary, ground in a mortar
• some coriander
• salt and pepper
• Paprika powder
• Cinnamon powder
• Chili pepper(s) or rings
• 4 juniper berries
• 2 bay leaves
• 3 carnations
• Olive oil for frying
• 2 tbsp tomato paste
• 1 tsp mustard
• n. B. Water for refilling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with mushrooms, simply delicious

Wash the venison roast and sear it all over in a pan with olive oil, then add it to a pot. Peel the onion and garlic and dice or press them, then fry them in a pan. Add the tomato paste and mustard and let it soften slightly. Deglaze with a splash of port wine to loosen any sediment from the bottom of the pan. Add everything to the pot and add the spices. Tip: Simply place anything you need to pick out in a tea bag or tea strainer; this saves you time searching for it. Boil the wild mushrooms for about 5 minutes if frozen or canned; otherwise, add them as is. Pour in the remaining port wine or cold water and simmer for about 1.5 hours (replenishing liquid or seasoning as needed). Serve with red cabbage and dumplings. Tip: To give the sauce an even fruitier flavor, add some cranberry jam.