Festive Venison Roast in Red Wine Sauce
Main Course
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Cook Time
14 h 15 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This festive venison roast in red wine sauce, prepared in the Thermomix®, is a hearty main course featuring venison leg, juniper berries, bay leaves, and allspice. The total preparation time is 855 minutes, with about 60 minutes of active work. The recipe is designed for 6 servings and is particularly suitable for festive occasions or as a hearty family meal during the winter. The preparation in the Thermomix® makes the red wine sauce particularly aromatic.
Ingredients (13 ingredients)
-
5 Stück Juniper berries
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2 Stück Bay leaves
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3 Stück Allspice berries
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1.5 kg Venison roast (from the leg)
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nach Geschmack Pepper
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1 Bund Soup greens
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2 Stück Onions
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nach Geschmack Salt
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2 EL Clarified butter
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1 TL Tomato paste
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0.5 l Dry red wine
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400 ml Game stock
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2 TL Cornstarch
Preparation (12 steps)
Prepare spices
Place 5 juniper berries, 2 bay leaves, and 3 allspice berries in a mortar and crush. Alternatively, crush with a rolling pin on the work surface. Pat 1.5 kg venison roast (from the leg) dry and rub with the crushed spices and black pepper. Refrigerate the roast covered overnight.
Prepare soup greens and onions
Wash, peel, and roughly dice 1 bunch of soup greens. Peel and roughly dice 2 onions. Roughly remove the spices from the meat and place them in a spice bag. Rub the meat with salt.
Chop soup greens and onions
Place the prepared soup greens and onions in the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula.
Sauté vegetables
Add 2 tbsp clarified butter to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add tomato paste
Add 1 tsp tomato paste and sauté for 1 min./120°C/speed 1.
Deglaze with wine and stock
Add 0.5 l dry red wine and 400 ml game stock to the mixing bowl and bring to a boil for 5 min./100°C/speed 1. Place the piece of meat together with the spice bag in a roasting pan and pour the sauce from the mixing bowl over it.
Braising in the oven
Cover the roasting pan and braise in a preheated oven at 180 degrees top and bottom heat for 90 minutes.
Strain the sauce
Keep the roast warm. Strain the sauce through a sieve and return to the mixing bowl.
Reduce the sauce
Reduce the strained sauce for 5 min./Varoma/speed 2.
Thicken the sauce
Mix 2 tsp cornstarch with a little cold water until smooth, add to the boiling sauce and bring to a boil for 1 min./100°C/speed 3 while stirring.
Season the sauce
Season the sauce with salt and pepper and stir for 10 sec./speed 3.
Serve
Slice the meat and serve with the sauce.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and sulphites
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