Venison Roast
Venison roast is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg venison shoulder or neck
- 2 tbsp oil
- Salt
- black pepper (freshly ground)
- 2 tbsp flour
- 2 onions (peeled, roughly diced)
- 2 carrots (peeled, sliced)
- 0.5 celery (peeled, roughly diced)
- 2 garlic cloves (with skins, crushed)
- 12 apricot slices (canned)
- 2 Bay leaves
- 0.5 tsp mustard seeds
- 0.5 tsp Peppercorns
- 0.5 tsp thyme
- 2 cloves of nutmeg?
- 5 juniper berries
- 1 tbsp Tomato Paste
- 75 ml red wine
- 2 l game stock
- 1 tbsp lingonberries
- 1 tbsp gin
- 100 g mushrooms
- 1 tbsp butter
- 2 tbsp whipped cream
- 500 g stale rolls
- 250 ml lukewarm milk
- 3 eggs
- Salt
- black pepper (freshly ground)
- nutmeg (ground)
- 2 tbsp chopped parsley
- 1 shallot (finely chopped)
- 1 tbsp butter
- 4 fresh figs (finely diced)
- garnish
- parsley (cut into very fine strips)
Instructions
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1.
Season the venison, coat with flour, and sear in oil on all sides in a roasting pan. Remove; add onions, carrots, celery, and garlic to the pan and brown. Then add bay leaves, mustard seeds, peppercorns, nutmeg, juniper berries, and tomato paste; sauté briefly and deglaze with half the red wine. Let the liquid evaporate, re‑brown the vegetables and spices, then deglaze again with the remaining wine. Add game stock and return the meat to the pan. Roast in a preheated oven at 140°C (Oven/Convection) on the lower rack for about 2 hours, basting the meat with sauce and turning it several times.
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2.
Take the cooked meat out and keep warm in aluminum foil.
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3.
Strain the sauce; season with salt, pepper, thyme, lingonberries, and gin.
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4.
Clean and halve the mushrooms. Sauté in hot butter, season, then add apricot slices to the sauce.
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5.
Slice the venison and arrange on a platter; pour sauce over it and serve with fig dumplings.
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6.
Sauté shallot cubes in hot butter until translucent.
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7.
Cut stale rolls into slices, pour lukewarm milk over them, mix in eggs, parsley, shallot, and figs. Season with salt, pepper, and nutmeg; form round dumplings and boil in salted water for about 20 minutes, then simmer briefly. Serve sprinkled with parsley.
