Roast venison in burgundy sauce

Name: Roast venison in burgundy sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 5–6 Juniper berries; 1 Bay leaf; 1 Cloves; 1.5 kg Roast venison (leg); 7-10 Tbsp salt and pepper; 1 collar Soup Greens; 2 medium-sized onions; 2 TABLESPOONS clarified butter; 3/8 – 1/2 l dry red wine (e.g. Spätburgunder); 1 glass (400 ml) Game fund; 2-3 TEASPOONS Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

5–6 Juniper berries
1 Bay leaf
1 Cloves
1.5 kg Roast venison (leg)
7-10 Tbsp salt and pepper
1 collar Soup Greens
2 medium-sized onions
2 TABLESPOONS clarified butter
3/8 – 1/2 l dry red wine (e.g. Spätburgunder)
1 glass (400 ml) Game fund
2-3 TEASPOONS Cornstarch

Directions

1
Crush juniper, laurel and clove. Dab meat dry, rub with crushed spices and pepper. Cover and leave to cool overnight.
2
Soup greens clean or peel, wash and roughly chop. Onions peel, 1 quarter. Rub meat with salt. Fry it in hot clarified butter in a roasting pan. Brown the soup greens and onion quarters.
3
Deglaze with wine and stock, bring to the boil. Cover and cook in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 1/2 hours.
4
Keep the roast warm. Sieve the stock and boil down for 5-10 minutes. Stir starch and 3-4 tbsp. water until smooth. Stir into the stock and bring to the boil. Season to taste with salt and pepper. Cut the meat open and serve with the sauce.
5
Buttered savoy cabbage, croquettes and pears filled with cranberries taste great with it.
6
Drink: red wine, e.g. 2008 Spätburgunder Gala dry, Weinkellerei Hohenlohe