Braised venison Recipe
Recipe Ingredients for Braised venison
| Amount | Ingredient |
|---|---|
| 1 bunch | Thyme |
| 2 pcs | Onions |
| 1 | 20 kg |
| Deer leg (boneless) | |
| Salt | |
| Pepper | 100 grams |
| Bacon slices | 2 tbsp |
| Oil for frying | 200 ml |
| Red wine | 400 ml |
| Wildlife Fund (by the glass; substitute broth) | 4 tbsp |
| Cassis liqueur (crème de cassis) | 1 tsp |
| Cornstarch | 3 tbsp |
| Weildpreiselbeeren (glass) |
Braised venison Recipe Directions
1st Preheat oven to 175 degrees. Thyme Rinse, shake dry. Remove onions and chop coarsely. Deer Leg Rinse, pat dry and season with salt and pepper. Wrap with bacon (which is called in the jargon "Bardi") and tie with kitchen string. Thyme sprigs stuck in between.
2nd Heat oil in a roasting pan, sauté onions until golden brown in it strongly. Deglaze with wine and game fund. Leg put in the roasting pan, roast in oven at 175 degrees about 90 minutes.
3rd After the cooking time Bratfond pour through a sieve into a saucepan and bring to a boil. Leg 5-10 minutes in the pan to rest in the off oven. Stir cassis liqueur with starch and stir into the simmering sauce. Let sauce simmer a bit more and season with salt and pepper.
4th Slice roast and serve with sauce and cranberries.
Serve with: red cabbage and potato croquettes
Per serving: 570 kcal/2390 kJ14 g carbohydrates, 72 g protein, 19 g fat p>
