Braised Venison Haunch in Game Cream Sauce
Main Course
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Cook Time
3 h 50 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Ingredients (17 ingredients)
-
2 Carrots
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2 Onions
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1 Zehe(n) Garlic
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0.5 Knolle(n) Celery
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7 g Rosemary (fresh)
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7 g Thyme (fresh)
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3 EL Clarified butter
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750 g Venison shoulder (tied as a rolled roast)
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1 EL Tomato paste
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250 ml Red wine
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500 ml Game stock
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1 Lorbeerblatt Bay leaf
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1 TL Peppercorns
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1 TL Juniper berries
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150 ml Lingonberries (game)
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Salt
-
Pepper
Preparation (9 steps)
Prepare the vegetables
Peel and roughly dice the carrots, onions, garlic, and celery. Wash and dry the herbs. The vegetables will be chopped in the Thermomix later.
Chop the vegetables
Place the carrots, onions, garlic, and celery in the mixing bowl and chop for 5 sec/speed 5. If necessary, use the spatula to scrape down the sides.
Sauté the vegetables
Add the chopped vegetables and 3 tbsp clarified butter to the mixing bowl and sauté for 5 min/120°C/speed 1.
Sear the meat (NOT in the Thermomix!)
Heat 2 tbsp clarified butter in a roasting pan. Sear the venison shoulder rolled roast on all sides until brown. Remove from the roasting pan and set aside.
Add tomato paste and deglaze
Add 1 tbsp tomato paste to the vegetables in the mixing bowl and sauté for 2 min/120°C/speed 1. Then deglaze with half of the red wine (125 ml) and reduce for 2 min/100°C/speed 1.
Prepare the sauce
Pour the remaining red wine (125 ml) and game stock into the mixing bowl. Add bay leaf, peppercorns, juniper berries, rosemary and thyme. Place the seared venison rolled roast in a roasting pan and pour the sauce from the mixing bowl over it. Cover and simmer over low heat for about 2.5-3 hours. Turn occasionally.
Strain the sauce
Remove the meat from the sauce and keep warm. Strain the sauce through a sieve and return it to the mixing bowl.
Refine the sauce
Stir the lingonberries (game) into the sauce in the mixing bowl and heat for 5 min/90°C/speed 1. Season with salt and pepper.
Serve
Slice the meat and serve with the sauce and braised vegetables.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and Sulphites
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