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Roast venison with cranberry sauce and Brussels sprouts

Roast venison with cranberry sauce and Brussels sprouts

    3hr 45min.

    medium

Ingredients

4 Servings
  • 700 g Brussels sprouts

  • 8 piece Cloves

  • 3 tbsp Cranberries (jarred)

  • 700 ml Dry red wine

  • 1 L Game stock

  • 15 piece Juniper berries

  • 10 piece Peppercorns

  • 2 piece Red onions

  • 1 tsp Soy sauce

  • 1.5 kg Venison haunch

  • 10 piece allspice

  • 50 ml balsamic vinegar

  • 2 piece carrots

  • 0.5 piece celeriac

  • 4 tbsp clarified butter

  • 1 tsp cornstarch

  • 1 tsp mustard

  • 1 pinch nutmeg (ground)

  • 2 pinch pepper (ground)

  • 2 pinch salt

  • 2 tsp salt

  • 2 tbsp tomato purée

    European

    meat dishes

    celeriac, sulphur dioxide/sulphites, soya, mustard

    fructose, histamine, alcohol, lactose

    Roaster (approx. 26 × 43 cm)

Method

  • Prepare the ingredients

    Preheat the oven to 190°C fan.

    Remove the fat, tendons and silver skin from the leg of venison.

    Peel the carrots, celery and onions and cut into walnut-sized pieces.

  • Ingredients

  • 1.5 kg Venison haunch, 0.5 piece celeriac, 2 piece carrots, 2 piece Red onions

  • Preheat the oven

    Preheat the oven to 190°C fan oven.

  • Sauté vegetables and meat

    Heat half of the clarified butter in the roasting tin, sear the venison on all sides and remove.

    Sauté the vegetables in the remaining clarified butter for 10 min.

    Reduce the heat on the hob, add the tomato purée and sauté for 2 min.

    Pour in the red wine, vinegar and stock, add the spices.

  • Ingredients

  • 2 tbsp clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 L Game stock, 2 tbsp tomato purée, 15 piece Juniper berries, 10 piece allspice, 8 piece Cloves, 10 piece Peppercorns, 2 tsp salt

  • Cooking venison

    Place the leg of venison in the roasting tin with the vegetables so that it is covered with liquid on all sides.

    Cover the leg of venison and cook in the oven for 2.5 - 3 hours.

  • Preparing Brussels sprouts

    Wash the Brussels sprouts, remove the dark leaves and stalk and cut in half.

    Just before the end of the cooking time for the leg of venison, heat the clarified butter in a pan and fry the Brussels sprouts for 8 - 10 minutes until crispy.

    Season with salt, pepper and nutmeg.

  • Ingredients

  • 700 g Brussels sprouts, 2 tbsp clarified butter, 1 pinch pepper (ground), 1 pinch salt, 1 pinch nutmeg (ground)

  • Make the sauce

    Remove the leg of venison from the stock,

    strain the stock into a large pan and reduce by half over a high heat.

    Flavour the sauce with all the other ingredients and thicken with starch if necessary.

  • Ingredients

  • 3 tbsp Cranberries (jarred), 1 tsp Soy sauce, 1 tsp mustard, 1 pinch pepper (ground), 1 pinch salt, 1 tsp cornstarch

  • Finishing touches

    Carve the leg of venison into slices and serve with the sauce and roasted Brussels sprouts.

Nutritional value per portion:

kcal

1122

Protein

98.80 g

Fat

50.74 g

Carbohydrates

40.72 g

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