Rehrücken mit Sternanis und Zimt

Ingredients

• 2 star anise
• 2 Cinnamon sticks
• 2 juniper berries
• 4 allspice berries
• 1 tsp peppercorns
• 800 g venison ribeye fillet (ready to cook, boneless)
• 2 tbsp clarified butter
• coarse salt
• 100 ml game stock
• 2 thyme sprigs

Instructions

1. 1.

   Preheat the oven to 80°C with top and bottom heat.

2. 2.

   Coarsely crush one star anise, half a cinnamon stick, juniper berries, allspice, and peppercorns in a mortar.

3. 3.

   Wash and pat dry the meat. Heat clarified butter in a roasting pan and sear the meat all around for 4-5 minutes. Remove and rub with the crushed spices and salt. Return the meat to the pan, pour enough game stock to cover the bottom, add the remaining star anise, thyme sprig, and cinnamon sticks. Cook in the preheated oven for about 1 hour.

4. 4.

   Remove, wrap in foil, and rest for 5 minutes. Then slice into rounds and sprinkle with coarse sea salt before serving.

5. 5.

   Serve with polenta or a risotto as accompaniment.