Venison Back with Creamy Sauce

Name: Venison Back with Creamy Sauce
Total time: 12 h 30 min
Yield: 6
Ingredients: 1 venison cutlet; 200 g Sour Cream; 1 l dry white wine; 2 carrots (sliced); 2 onions (rings); thyme; bay leaf; 2 EL oil; Salt; ground pepper; 3 cloves of mace; 6 Apples; 1 jar berry jam

Prep: —

| Servings: 6 | Cook: —

Venison back with creamy sauce is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!

Ingredients

1 venison cutlet
200 g Sour Cream
1 l dry white wine
2 carrots (sliced)
2 onions (rings)
thyme
bay leaf
2 EL oil
Salt
ground pepper
3 cloves of mace
6 Apples
1 jar berry jam

Instructions

1.
Trim the venison back and place it in a sufficiently large dish. Add vegetables, spices, oil, and wine; marinate for at least 12 hours, turning occasionally. Remove, pat dry. Strain the marinade into a bowl, reserve. Place vegetables and spices in an oven‑proof dish, season the venison with salt and pepper, place on top, spoon some marinade over it, and bake in a preheated oven at 200°C for about 15 minutes. Then remove the meat and keep warm wrapped in foil.
2.
Meanwhile peel the apples, quarter them, remove cores, cut into small pieces, and cook with a little water until soft but not mushy.
3.
Add remaining marinade to the roasted vegetables, reduce until about one third remains, strain, stir in sour cream, reduce again, season, and serve the sauce with sliced venison back, apple compote, and berry jam.