Venison Roast with Robust Sauce

Ingredients

• 1 large onion
• 1 small carrot
• 80 g celery root
• 2 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 800 ml game stock
• 3 peppercorns
• 1 tsp juniper berries
• 2 tsp wild seasoning
• 1 bay leaf
• 680 g venison back fillet (pre‑cooked, 4 fillets)
• Salt
• pepper (ground)
• 60 g blueberries
• 2 Tbsp whipping cream
• 1 tbsp quince jam
• 20 g chocolate (at least 70% cocoa content)
• 4 sprigs thyme
• 1 tbsp butter

Instructions

1. 1.

   Peel and dice onion, carrot, and celery root.

2. 2.

   Heat 1 tbsp oil in a pan. Add onion, carrot, and celery; sauté for 4–5 minutes over high heat. Stir in tomato paste and cook 1–2 minutes. Pour in wine and stock. Add peppercorns, crushed juniper berries, 1 tsp wild seasoning, and bay leaf. Reduce sauce to half over medium heat.

3. 3.

   Wash the meat, pat dry, season with salt, pepper, and wild seasoning. Heat remaining oil in a pan. Sear the meat for 3 minutes on high heat. Place on a rack (fat side down). Cook in preheated oven at 80 °C (fan 60 °C; gas: level 1) for about 30 minutes.

4. 4.

   Meanwhile wash blueberries, rinse, and drain well. Strain sauce through a sieve, catch the liquid, return to pot, and bring to boil. Stir in cream and jam. Melt chocolate pieces over low heat. Fold in blueberries. Season sauce with salt.

5. 5.

   Wash thyme and shake dry. Foam butter in a pan and add thyme. Sear meat for about 1 minute, turning it. Slice into rounds and serve with the sauce.