Braised roast venison with cassis sauce and croquette

Name: Braised roast venison with cassis sauce and croquette
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g frozen roast venison; 1 collar Soup Greens; 2 Onions; 400 ml Red wine; 8-10 Juniper berries; 2 Bay leaves; 8-10 white peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 100 ml Broth (instant); 1 package (450 g) frozen croquettes; 450 g Princess Beans; 150 g Breakfast bacon in slices; 3-4 Tbsp redcurrant jelly; 2 TABLESPOONS dark sauce thickener; 1-2 TABLESPOONS Black Currant Cassis; 7-10 Tbsp orange slices, cranberries and parsley; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g frozen roast venison
1 collar Soup Greens
2 Onions
400 ml Red wine
8-10 Juniper berries
2 Bay leaves
8-10 white peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
100 ml Broth (instant)
1 package (450 g) frozen croquettes
450 g Princess Beans
150 g Breakfast bacon in slices
3-4 Tbsp redcurrant jelly
2 TABLESPOONS dark sauce thickener
1-2 TABLESPOONS Black Currant Cassis
7-10 Tbsp orange slices, cranberries and parsley
baking paper

Directions

1
Defrost meat overnight. Clean, wash and cut the vegetables into pieces. Peel and quarter onions. Put wine, 100 ml water, spices and the vegetables in a pot and bring to the boil. Leave to cool. Wash the meat and put it into the marinade. Leave to marinate in a cool place for about 24 hours.
2
Turn once in between. Remove the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a saucepan and fry the roast in it over a high heat for 10-15 minutes. Deglaze with the marinade and broth. Bring to the boil and simmer for about 1 hour on a low heat. In the meantime, place croquettes on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes. Turn once in between. Clean and wash the beans and cook in boiling salted water for about 8 minutes. Drain. Wrap 1 bacon slice around each 50 g bean. Heat the rest of the oil in a pan and fry the bean packets for 4-5 minutes on medium heat. Take the meat out of the pot and let it rest. Pour sauce through a sieve and measure 1/2 litre.
3
Turn once in between. Clean and wash the beans and cook in boiling salted water for about 8 minutes. Drain. Wrap 1 bacon slice around each 50 g bean. Heat the rest of the oil in a pan and fry the bean packets for 4-5 minutes on medium heat. Take the meat out of the pot and let it rest. Pour sauce through a sieve and measure 1/2 litre. Top up with water if necessary. Pour into a pot and bring to the boil. Stir in jelly and thicken with sauce thickener. Season to taste with salt, pepper and cassis. Cut the roast into slices, put them in a bowl and add the sauce. Arrange the meat, bean packets and croquettes on plates and serve garnished with oranges, cranberries and parsley as desired
4
Top up with water if necessary. Pour into a pot and bring to the boil. Stir in jelly and thicken with sauce thickener. Season to taste with salt, pepper and cassis. Cut the roast into slices, put them in a bowl and add the sauce. Arrange the meat, bean packets and croquettes on plates and serve garnished with oranges, cranberries and parsley as desired