Roast venison with cassis sauce

Name: Roast venison with cassis sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Roast venison (frozen or fresh; e.g. shoulder piece); 1 collar Soup Greens; 2 Onions, 1/2 l red wine; 6-8 Juniper berries; 6-8 Peppercorns; 7-10 Tbsp salt, pepper, 3 tablespoons of oil; 100 ml Vegetable broth; 1 can(s) (850 ml) green beans very fine; 8 discs Bacon; 3-4 Tbsp Currant Jelly; 3 TABLESPOONS Cassis (black currant liqueur); 2 TEASPOONS Cornstarch; 7-10 Tbsp Orange, cranberries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Roast venison (frozen or fresh; e.g. shoulder piece)
1 collar Soup Greens
2 Onions, 1/2 l red wine
6-8 Juniper berries
6-8 Peppercorns
7-10 Tbsp salt, pepper, 3 tablespoons of oil
100 ml Vegetable broth
1 can(s) (850 ml) green beans very fine
8 discs Bacon
3-4 Tbsp Currant Jelly
3 TABLESPOONS Cassis (black currant liqueur)
2 TEASPOONS Cornstarch
7-10 Tbsp Orange, cranberries

Directions

1
Defrost frozen meat. Clean and wash the greens. Peel onions. Coarsely chop both and boil with 100 ml water, wine, juniper and peppercorns. Leave to cool. Wash the meat and marinate for approx. 24 hours
2
Dab meat dry, season. Sieve the marinade and save the vegetables. Fry meat all around in 2 tablespoons of hot oil. Fry the vegetables briefly. Deglaze with marinade and stock bit by bit, bring to the boil. Cover and braise for 1-11/4 hours
3
Heat the beans together with the liquid. Pour off, allow to cool slightly. Wrap 8 bundles with bacon. Fry in 1 tbsp. hot oil for 3-4 minutes. Keep warm
4
Keep meat warm. Sieve the stock, if necessary fill up to 1/2 l. Bring to the boil, stir in jelly and liqueur. Mix starch and 2 tbsp. water. Thicken sauce with it, season to taste. Serve and garnish. Goes well with croquettes
5
Drink: dry red wine