Roast venison with Brussels sprouts

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season with salt and pepper. Heat the lard in a roaster. Brown the meat thoroughly all around. Pour on 1/4 litre of water. Cover meat with slices of bacon.

2. 2

   Cover and cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. In the meantime, clean and wash the mushrooms and cut them into slices. Peel and finely dice onions. Heat 1 tablespoon of fat. Fry half of the onions and mushrooms for about 5 minutes while turning, season with salt and pepper and add 1/4 litre of water. Add to the roaster 1/4 hour before the end of the frying time. Clean and wash the Brussels sprouts, if necessary cut them in half. Cook in boiling salted water for about 20 minutes. Then drain. Shortly before serving, fry remaining onions in remaining fat until golden brown. Remove the bacon slices from the roast and cut into narrow strips. Toss the Brussels sprouts and bacon strips in the fat.

3. 3

   Cook in boiling salted water for about 20 minutes. Then drain. Shortly before serving, fry remaining onions in remaining fat until golden brown. Remove the bacon slices from the roast and cut into narrow strips. Toss the Brussels sprouts and bacon strips in the fat. Put the roaster on the stove. Stir cream and sauce thickener into the stock, bring to the boil briefly. Season to taste with salt, pepper and jelly. Arrange roast and Brussels sprouts with some sauce on a plate. Serve garnished with parsley. Remaining sauce extra is enough. Spätzle and cranberries taste great with it

4. 4

   Stir cream and sauce thickener into the stock, bring to the boil briefly. Season to taste with salt, pepper and jelly. Arrange roast and Brussels sprouts with some sauce on a plate. Serve garnished with parsley. Remaining sauce extra is enough. Spätzle and cranberries taste great with it

Nutrition Facts

KCAL
590 kcal

CARBS
13 g

FATS
26 g

PROTEINS
73 g