Festive Venison Roast in Red Wine Sauce
Main dish
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Cook Time
14 h 15 min
Servings
6
Difficulty
Medium
Prep Time
60 min
This Thermomix® recipe for Festive Venison Roast in Red Wine Sauce is ready in 14 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This festive venison roast in red wine sauce, prepared in the Thermomix®, is a hearty main course with venison leg, juniper berries, bay leaves and allspice grains. The preparation takes a total of 855 minutes, with the active working time being about 60 minutes. The recipe is designed for 6 servings and is particularly suitable for festive occasions or as a hearty family meal in the winter. The preparation in the Thermomix® makes the red wine sauce particularly aromatic.
Ingredients (13 ingredients)
-
5 piece Juniper berries
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2 piece Bay leaves
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3 piece Allspice grains
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1.5 kg Venison roast (from the leg)
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to taste Pepper
-
1 bunch Soup vegetables
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2 piece Onions
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to taste Salt
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2 tbsp Clarified butter
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1 tsp 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 tsp Cornstarch
Preparation (12 steps)
Prepare spices
Put 5 juniper berries, 2 bay leaves and 3 allspice grains 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 vegetables and onions
Wash, peel and roughly dice 1 bunch of soup vegetables. Peel and roughly dice 2 onions. Roughly remove the spices from the meat and place in a spice bag. Rub the meat with salt.
Chop soup vegetables and onions
Put the prepared soup vegetables 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 the 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 the preheated oven at 180 degrees top and bottom heat for 90 minutes.
Pass the sauce
Keep the roast warm. Pass 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 sauce
Stir 2 tsp cornstarch with a little cold water until smooth, add to the boiling sauce and bring to the 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.
To arrange
Cut the meat and serve with the sauce.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and Sulphites
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