Braised Venison Roast with Forest Flavors

Braised Venison Roast with Forest Flavors

Main course

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Cook Time

1 h 50 min

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Braised Venison Roast with Forest Flavors is ready in 1 h 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

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 especially like to make this roast in autumn and winter, when the aromas of forest and game are particularly good. I classically serve red cabbage and dumplings with it. A tip: The roast can be prepared well in advance and tastes almost even better when warmed up! Preparation in the Thermomix® makes the recipe particularly easy.

Ingredients (16 ingredients)

  • 1000 g Venison from the leg
  • to taste Salt
  • to taste Pepper
  • 1 tsp Marjoram rubbed
  • 1 tsp Rosemary finely chopped needles
  • 1 tsp Juniper berry(ies)
  • 2 tbsp Clarified butter
  • 2 piece Onion(s)
  • 1 piece Carrot(s)
  • 1 piece Celeriac
  • 2 tbsp Tomato paste
  • 250 ml Red wine
  • 250 ml Game stock
  • 2 Zweig Rosemary
  • 2 tbsp Jelly Apple jelly
  • Cornstarch

Preparation (9 steps)

1

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 them. Then set the meat aside.

2

Prepare vegetables

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

3

Sear meat

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

4

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.

5
5

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
6

Roast 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.

60
7

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.

8

Braise in the oven

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

9

Strain and thicken sauce

Thermomix® Setting
20 sec/Speed 3

After braising, strain 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.

20

Finished cooking? Great! 🎉

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About this recipe

For me, this venison roast is more than just a recipe; it is a memory of autumn walks through the forest, of the cool, clear air and the scent of damp earth and mushrooms. My grandfather was a hunter, and I still remember well how he proudly brought the game home after the hunt. My grandmother was a master at conjuring up delicious dishes from it, and this venison roast is my homage to her culinary skills. The secret to a good venison roast lies in the quality of the meat. I prefer venison leg, as it is lean yet juicy. The spices play a crucial role: marjoram and rosemary give the meat a warm, earthy note, while the crushed juniper berries contribute a slightly resinous, forest-like aroma. The clarified butter ensures a nice browning and a great roasted aroma. The base of the sauce is made up of onions, carrots and celeriac. They are finely chopped in the Thermomix®, which saves time and ensures an even texture. Roasting the tomato paste is important to reduce the acidity and achieve a deeper color and a more intense flavor. The red wine, preferably a strong Burgundy or Pinot Noir, loosens the roasted flavors from the bottom of the pan and gives the sauce depth. The game stock enhances the game flavor, and the rosemary sprigs and apple jelly provide a fine sweetness and additional aromatic complexity. When braising in the oven, the meat becomes melt-in-your-mouth tender and the flavors blend harmoniously. After braising, the sauce is strained to obtain a fine, velvety consistency. Binding with cornstarch ensures the desired creaminess. Be sure to season the sauce well, as the salt content may vary depending on the game stock used. If you like it vegetarian, you can replace the venison roast with a dish with mushrooms. Large king oyster mushrooms or a mixture of forest mushrooms, fried and prepared with the same spices and sauce, are a delicious alternative. For a vegan version, vegetable broth can be used instead of game stock and maple syrup instead of apple jelly. Classic side dishes to venison roast are red cabbage and dumplings. But Brussels sprouts, cranberries or potato gratin also go perfectly. A strong red wine rounds off the dish perfectly. The venison roast can be prepared well in advance. It can be braised the day before and the sauce prepared. Warmed up, it tastes almost even better, as the aromas are then even more intense. Leftovers can easily be stored in the refrigerator and consumed within 2-3 days.

Tags

#Meat #Hearty #Festive #Winter #Game

Allergens

  • Celery
  • Sulphur dioxide and Sulphites

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