roast venison
Time
Total preparation time: 3 hours
ingredients
- Hirsch shoulder triggered, about 1 kg
- Pepper, salt, mustard
- 1 onion
- Give juniper berries, bay leaf, cloves in a sack, or take finished wild spice
- 1 cup of sour cream, or sour cream
- 1/8 L red wine
- 1 schnapps glass of brandy
- 1 glass of wildfond
- 1/2 glass of cranberries
preparation
- Smear the roast with mustard, pepper and salt, then roast the roast in a roasting pan with Butaris or Magarine, from all sides.
- Chop the onions and put them in well, let them fry, but not too dark, then add some water and the spices.
- Simmer for about 2 - 2 1/2 hours, when the water is overcooked, pour in some, then pour in the game stock.
- I then take the red wine, brandy and pour the more, continue to simmer for about 1/2 hour.
- Then take out the roast and the spice packets, otherwise you have to pour the sauce stock through a sieve. When that's done, put it back on the stove and add sour cream or sour cream and cranberries.
- Pour something, season with salt, pepper, red wine and cranberries, if the sauce appears too thin, with a little water and flour thickening. Then put the roast back in and let it pass through a bit.
Tip:
I prepare it the day before, then boil briefly and then taste it, then the meat and the sauce can develop properly in the taste.
