Deer in red wine with chestnuts and juniper

Name: Deer in red wine with chestnuts and juniper
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 250 g Pearl onions; 2 Garlic cloves; 800 g leg of venison; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard powder; 3 TABLESPOONS Sunflower oil; 400 ml Red wine; 400 ml Beef stock; 6 Juniper berries; 3 Allspice seeds; 2 TABLESPOONS redcurrant jelly; 200 g pre-cooked chestnuts; 250 g small mushrooms

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

250 g Pearl onions
2 Garlic cloves
800 g leg of venison
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard powder
3 TABLESPOONS Sunflower oil
400 ml Red wine
400 ml Beef stock
6 Juniper berries
3 Allspice seeds
2 TABLESPOONS redcurrant jelly
200 g pre-cooked chestnuts
250 g small mushrooms

Directions

1
Peel onions and garlic, chop garlic finely. Cut the meat into pieces and put it in a plastic bag with flour. Season with salt, pepper and mustard powder. Shake the bag so that the meat is covered on all sides with spices and flour
2
Heat the oil in a frying pan and fry the meat in 2 portions over high heat on all sides. Add the onions and fry for another 2 minutes. Deglaze the roast with red wine, bring to the boil and reduce for about 2 minutes. Season with garlic. Add stock, bring to the boil
3
Crush the juniper and allspice in a mortar and add to the roaster with the redcurrant jelly. Cover and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 1 hour. Clean and clean the mushrooms and halve them depending on size. Add chestnuts and mushrooms and cook for another 1 1/2 hours until the meat is tender. Season to taste and serve immediately