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Roast venison with cranberry sauce and Brussels sprouts

Roast venison with cranberry sauce and Brussels sprouts

    3h 45min

    medium

Ingredienser

4 Deler
  • 700 G Brussels sprouts

  • 8 stykk Cloves

  • 3 Spiseskje Cranberries (jarred)

  • 700 ml Dry red wine

  • 1 Liter Game stock

  • 15 stykk Juniper berries

  • 10 stykk Peppercorns

  • 2 stykk Red onions

  • 1 Teskje Soy sauce

  • 1.5 kg Venison haunch

  • 10 stykk allspice

  • 50 ml balsamic vinegar

  • 2 stykk carrots

  • 0.5 stykk celeriac

  • 4 Spiseskje clarified butter

  • 1 Teskje cornstarch

  • 1 Teskje mustard

  • 1 Klype nutmeg (ground)

  • 2 Klype pepper (ground)

  • 2 Klype salt

  • 2 Teskje salt

  • 2 Spiseskje tomato purée

    European

    meat dishes

    celeriac, sulphur dioxide/sulphites, soya, mustard

    fructose, histamine, alcohol, lactose

    Roaster (approx. 26 × 43 cm)

Forberedelse

  • 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.

  • Ingredienser

  • 1,5 kg Venison haunch, 0,5 stykk celeriac, 2 stykk carrots, 2 stykk 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.

  • Ingredienser

  • 2 Spiseskje clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 Liter Game stock, 2 Spiseskje tomato purée, 15 stykk Juniper berries, 10 stykk allspice, 8 stykk Cloves, 10 stykk Peppercorns, 2 Teskje 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.

  • Ingredienser

  • 700 G Brussels sprouts, 2 Spiseskje clarified butter, 1 Klype pepper (ground), 1 Klype salt, 1 Klype 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.

  • Ingredienser

  • 3 Spiseskje Cranberries (jarred), 1 Teskje Soy sauce, 1 Teskje mustard, 1 Klype pepper (ground), 1 Klype salt, 1 Teskje cornstarch

  • Finishing touches

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

Næringsverdi per porsjon

kcal

1122

Protein

98.80 G

Olje/fett

50.74 G

Karbohydrater

40.72 G

ForfatterBORA
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