Roast venison with spiced quinces and gingerbread sauce

Name: Roast venison with spiced quinces and gingerbread sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 Branches of rosemary; 2 Juniper berries; 2 Pimento berries; 1 (approx. 1,2 kg; prepared ready to cook, boneless) leg of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 Carrots; 2 TABLESPOONS Sunflower oil; 2 Bay leaves; 1 TEASPOON Peppercorns; 200 g Shallots; 300 ml Red wine; 2 TABLESPOONS Fruit vinegar; 1 TEASPOON + 2 tablespoons sugar; 2 TABLESPOONS Lemon juice; 1 kg Quinces; 1 Vanilla pod; 25 g Butter; 3 Cloves; 1 Cinnamon stick; 2 Star Anise; 250 ml apple juice; 3 TSP Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 Branches of rosemary
2 Juniper berries
2 Pimento berries
1 (approx. 1,2 kg; prepared ready to cook, boneless) leg of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 Carrots
2 TABLESPOONS Sunflower oil
2 Bay leaves
1 TEASPOON Peppercorns
200 g Shallots
300 ml Red wine
2 TABLESPOONS Fruit vinegar
1 TEASPOON + 2 tablespoons sugar
2 TABLESPOONS Lemon juice
1 kg Quinces
1 Vanilla pod
25 g Butter
3 Cloves
1 Cinnamon stick
2 Star Anise
250 ml apple juice
3 TSP Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary, shake dry, pluck the needles from the twigs and chop finely. Grind juniper, allspice and rosemary as finely as possible in a mortar
2
Wash the meat, dab dry and rub from the inside with prepared spice paste. Tie into shape with kitchen string, season with salt and pepper. Peel onions and carrots and cut them into small pieces. Heat oil in a roaster. Brown the roast in it for about 10 minutes all around. After about 8 minutes add onions and carrots. Deglaze with 400 ml water and season with laurel and peppercorns. Braise in a closed roaster in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours
3
Peel the shallots and, depending on the size, possibly halve them. Bring red wine and shallots to the boil and simmer for about 15 minutes. Season with vinegar, 1 tsp. sugar, salt and pepper
4
Mix lemon juice with approx. 1 litre of water. Rub the quince fluff with a damp tea towel. Peel and quarter the quinces, cut out the core. Roughly dice the flesh and put it into the lemon water. Cut open the vanilla pod and scrape out the pulp. Melt butter in a pot. Let quinces drip off a little and fry in hot butter. Add 2 tablespoons of sugar, caramelise briefly. Season with cloves, cinnamon stick, star anise and vanilla. Add apple juice, cover and stew for about 25 minutes
5
Stir 1 tsp. starch and 2 tbsp. water until smooth and bind quince juice with it. Take the roast out of the roaster and keep it warm. Pour sauce through a sieve into a pot. Stir 2 tsp. starch and 3 tbsp. water until smooth. Bring the sauce to the boil and thicken with the starch. Season to taste with salt and pepper. Arrange roast, quinces and sauce. Add the shallots