10 stykk Allspice berries
50 ml Balsamic vinegar
10 stykk Black peppercorns
700 G Brussels sprouts
100 G Carrots
0,5 stykk Celery
4 Spiseskje Clarified butter
8 stykk Cloves
1 Teskje Cornstarch
3 Spiseskje Cranberries (jarred)
700 ml Dry red wine
1 Liter Game stock
15 stykk Juniper berries
1 Teskje Mustard
2 Teskje Sea salt
1 Teskje Soy sauce
2 stykk Spanish onions
2 Spiseskje Tomato purée
1,5 kg Venison haunch
Preheat the oven to 190 degrees (fan). Remove the fat, sinews and silver skin from the venison haunch. Wash and peel the carrots and celeriac. Peel the onions and chop all three vegetables into walnut-sized pieces. Heat a roaster over a high heat, add 1 tbsp clarified butter and sear the venison all over. Remove and fry the vegetables in the remaining clarified butter for 10 minutes until they start to brown.
Ingredienser
1,5 kg Venison haunch, 100 G Carrots, 0,5 stykk Celery, 2 stykk Spanish onions, 2 Spiseskje Clarified butter
Turn down the temperature of the cooktop slightly, add the tomato purée and fry for 2 minutes. Pour in the red wine, vinegar and stock, add the spices and salt and put the venison in the roaster so that it is fully covered with liquid. Put on the lid and cook the venison in the oven for 2.5–3 hours.
Ingredienser
2 Spiseskje Tomato purée, 700 ml Dry red wine, 50 ml Balsamic vinegar, 1 Liter Game stock, 15 stykk Juniper berries, 10 stykk Allspice berries, 8 stykk Cloves, 10 stykk Black peppercorns, 2 Teskje Sea salt
Wash the Brussels sprouts, remove the dark leaves and stems and cut the sprouts in half. Once the venison is cooked, heat 2 tbsp clarified butter in a large frying pan over a medium heat and fry the Brussels sprouts for 8–10 minutes until crisp. Season with salt, pepper and nutmeg.
Ingredienser
700 G Brussels sprouts, 2 Spiseskje Clarified butter
Remove the meat from the cooking liquid and cut it into slices. Pass the cooking liquid through a sieve into a large pan and reduce by half over a high heat. Season with cranberries, soy sauce, mustard, salt and pepper and bind with 1 tsp cornstarch if necessary. Arrange the sliced meat in the sauce and serve with fried Brussels sprouts.
Ingredienser
3 Spiseskje Cranberries (jarred), 1 Teskje Soy sauce, 1 Teskje Mustard, 1 Teskje Cornstarch
1102
98.31 G
50.54 G
36.95 G