Braised Haunch Of Venison In Prune Sauce
Main course
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Cook Time
2 h 5 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Thermomix® recipe for braised haunch of venison in prune sauce is a hearty main course with haunch of venison, onions and spices. The preparation in the Thermomix® takes a total of 125 minutes, the active working time is about 45 minutes. The recipe is designed for 4 servings and is particularly suitable for festive occasions or as a warming winter meal. Ideal for lovers of hearty meat dishes.
Ingredients (17 ingredients)
-
1.2 kg Haunch of venison, without bones
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
1 TL Juniper berries
-
1 TL Peppercorns
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1 TL Allspice grains
-
2 EL Clarified butter
-
1 Stück Onion
-
2 Stück Carrots
-
1 EL Tomato paste
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100 g Prunes
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150 ml Red wine
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400 ml Game stock
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650 g Red cabbage
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500 g Spätzle
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60 ml Port wine
-
nach Geschmack Cornstarch
Preparation (10 steps)
Prepare haunch of venison
Pat the haunch of venison (1.2 kg) without bones dry, salt and pepper. Finely crush juniper berries (1 tsp), peppercorns (1 tsp) and allspice grains (1 tsp) in a mortar and rub the haunch of venison with it. Preheat the oven to 200°C top/bottom heat.
Chop onion and carrots
Peel onion (1), halve and place in the mixing bowl. Chop for 3 sec./level 5. Peel carrots (2), cut into coarse pieces and add to the onions in the mixing bowl. Chop for another 3 sec./level 5.
Sauté vegetables
Add clarified butter (2 tbsp) to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/level 1.
Roast tomato paste
Add tomato paste (1 tbsp) to the mixing bowl and sauté for 1 min./120°C/level 1.
Add prunes and deglaze
Finely dice prunes (100 g), add to the mixing bowl. Deglaze with red wine (150 ml) and fill up with game stock (400 ml).
Braise haunch of venison
Place the haunch of venison in a roasting pan in the preheated oven and pour the sauce from the mixing bowl over it. Braise covered for about 1.5 hours.
Heat red cabbage and cook spätzle
Shortly before the end of the cooking time, heat red cabbage (1 jar, 650 g) in a separate pot and prepare spätzle (500 g) according to the package instructions.
Strain and reduce sauce
Remove haunch of venison from the roasting pan and keep warm. Pass the roasting juices through a sieve and return to the mixing bowl. Add port wine (60 ml) and simmer for 5 min./100°C/level 1.
Thicken and season sauce
If necessary, mix cornstarch with a little cold water and add to the mixing bowl. Stir in for 30 sec./100°C/level 2 until the desired consistency is reached. Season with salt and pepper.
Serve
Cut the haunch of venison into slices and serve with red cabbage, spätzle and sauce.
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Allergens
- Celery
- Gluten-containing cereals
- Sulphur dioxide and sulphites
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