Name: Venison Roast
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 6 Portionen
Ingredients: 1 kg Venison roast; 2 Stück Carrots; 1 Stück Onion; 100 g Celery; 1 Stange Leek; 2 EL Oil; 1 EL Tomato paste; 0.25 l Red wine; 0.5 l Soup; 5 Stück Juniper berries; 10 Stück Peppercorns; 1 Stück Bay leaf; 2 Zweige Thyme; 2 EL Cranberries; 1 Schuss Cream; Sauce thickener or cornstarch; Salt; Pepper

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Cook Time

2 h 30 min

Description

This venison roast from the Thermomix® is a hearty main course, ideal for festive Sunday cooking in the autumn. The main ingredients are venison roast, carrots, onions, celery and leek. Preparation with the Thermomix® takes a total of 150 minutes and yields 6 servings. Suitable for anyone who loves a hearty meat dish.

Ingredients (18 ingredients)

Preparation (9 steps)

Prepare vegetables

Clean and roughly chop the carrots, onion and celery. Cut the leek into rings.

Sear meat

Season the venison roast with salt and pepper. Heat oil in a separate pan and sear the roast in it from all sides. Remove and set aside.

Chop vegetables

Thermomix® Setting

3 sec/Speed 5

Put the carrots, onion, celery and leek into the mixing bowl and chop.

3 sec

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add oil and sauté the vegetables.

3 min

Add tomato paste

Thermomix® Setting

1 min/248°F/Speed 1 248°F

Add tomato paste and sauté briefly.

1 min

Deglaze with liquid

Deglaze with red wine and soup. Add juniper berries, peppercorns, bay leaf and thyme sprigs.

Add meat and simmer

Thermomix® Setting

90 min/212°F/Speed 1/Linkslauf 212°F Reverse

Place the seared venison roast in the mixing bowl. Let everything simmer covered.

90 min

Prepare sauce

Thermomix® Setting

5 min/212°F/Speed 2 212°F

Remove the roast and keep warm. Pass the sauce through a sieve, return to the mixing bowl and thicken with a little sauce thickener or cornstarch. Season with salt and pepper.

5 min