Name: Braised Venison Roast with Forest Aromas
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4 Portionen
Ingredients: 1000 g Venison from the leg; nach Geschmack Salt; nach Geschmack Pepper; 1 TL Marjoram rubbed; 1 TL Rosemary finely chopped needles; 1 TL Juniper berry(ies); 2 EL Clarified butter; 2 Stück Onion(s); 1 Stück Carrot(s); 1 Stück Celeriac; 2 EL Tomato paste; 250 ml Red wine; 250 ml Game stock; 2 Zweig Rosemary; 2 EL Jelly apple jelly; Cornstarch

Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This braised venison roast is a feast for the senses! The tender venison, refined with marjoram, rosemary and juniper, harmonizes wonderfully with the strong red wine game stock sauce. I particularly like to make this roast in autumn and winter, when the aromas of forest and game are particularly good. I traditionally serve it with red cabbage and dumplings. A tip: The roast can be prepared well in advance and tastes almost even better when reheated! Preparation in the Thermomix® makes the recipe particularly easy.

Ingredients (16 ingredients)

1000 g Venison from the leg
nach Geschmack Salt
nach Geschmack Pepper
1 TL Marjoram rubbed
1 TL Rosemary finely chopped needles
1 TL Juniper berry(ies)
2 EL Clarified butter
2 Stück Onion(s)
1 Stück Carrot(s)
1 Stück Celeriac
2 EL Tomato paste
250 ml Red wine
250 ml Game stock
2 Zweig Rosemary
2 EL Jelly apple jelly
Cornstarch

Preparation (9 steps)

Prepare and season meat

Season the venison from the leg with salt, pepper, rubbed marjoram and finely chopped rosemary. Crush the juniper berries in a mortar and rub the meat with it. Then set the meat aside.

Prepare vegetables

Peel the onions, carrot and celeriac and cut into fine cubes. The vegetables will be chopped in the Thermomix® later.

Sear meat

Heat the clarified butter in a large pan and sear the seasoned venison vigorously on all sides. Remove the meat from the pan and set aside.

Chop vegetables

Thermomix® Setting

5 sec/Speed 5

Put the diced onions, carrot and celeriac into the mixing bowl and chop for 5 sec./speed 5. If necessary, use the spatula to push down from the edge.

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Remove the seared meat from the pan and add the chopped vegetables to the mixing bowl. Sauté for 3 min./120°C/speed 1.

180

Sauté tomato paste

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the tomato paste to the sautéed vegetables in the mixing bowl and sauté for 1 min./120°C/speed 1.

Prepare sauce

Add the red wine and game stock to the vegetables in the mixing bowl. Add the rosemary sprigs and apple jelly. Place the seared meat in a roasting pan and pour the sauce from the mixing bowl over it.

Braising in the oven

Close the roasting pan with a lid and braise the meat in the preheated oven at 180°C for 80 minutes.

Strain and thicken sauce

Thermomix® Setting

20 sec/Speed 3

After braising, pass the sauce through a sieve into the mixing bowl. Thicken the sauce with cornstarch by stirring for 20 sec./speed 3. Season with salt and pepper.