Venison-sour roast with cranberries
easy
135 mins
135 mins
Ingredients
- 1 bd. greens
- 1 Onion
- 1 TEASPOON Peppercorns
- 6-8 Juniper berries
- 200 ml Red wine vinegar
- 250-300 ml dry red wine
- 2 Cloves
- 2 Bay leaves
- 1.5 kg Roast venison (leg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 50 g streaky smoked bacon
- 125-150 g Honey cake
- 2-3 TABLESPOONS Cranberries (glass)
- 1-2 TABLESPOONS Flour
- 7-10 Tbsp Sugar
- 1/2 bunch Parsley
Directions
- 1
Soup greens clean or peel, wash and roughly chop. Peel and quarter the onion. Crush peppercorns and juniper. Boil up everything with vinegar, wine, 3/8-1/2 l water, cloves and laurel. Let cool off. Wash the meat and cover it in the marinade and keep it cold for 1-2 days. Turn from time to time
- 2
Dab the meat dry and season with salt and pepper. Sieve the marinade, put the vegetables aside
- 3
Heat the oil in a frying pan. Finely dice the bacon and fry it until crispy. Take out. Fry the meat in the frying fat all around. Fry vegetables briefly. Season with salt and pepper. Pour on approx. 2/3 marinade, add bacon again. Cover and stew for 1 1/2-2 hours. Add the rest of the marinade bit by bit. Dice the honey cake and add after about 1 hour.
- 4
Keep the roast warm. Sieve the stock and pass through the honey cake and vegetables. Stir the cranberries into the sauce. Stir flour and a little water until smooth. Stir into the sauce and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Serve everything. Wash the parsley, chop finely and sprinkle on top. Served with: apple red cabbage and dumplings
- 5
Drink: strong red wine
Nutrition Facts
630 kcal
19 g
26 g
70 g
More Delicious Recipes
