700 G Brussels sprouts
8 Unidade Cloves
3 Colher de sopa Cranberries (jarred)
700 ml Dry red wine
1 Litros Game stock
15 Unidade Juniper berries
10 Unidade Peppercorns
2 Unidade Red onions
1 Colher de chá Soy sauce
1.5 kg Venison haunch
10 Unidade allspice
50 ml balsamic vinegar
2 Unidade carrots
0.5 Unidade celeriac
4 Colher de sopa clarified butter
1 Colher de chá cornstarch
1 Colher de chá mustard
1 Beliscar nutmeg (ground)
2 Beliscar pepper (ground)
2 Beliscar salt
2 Colher de chá salt
2 Colher de sopa tomato purée
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.
Ingredientes
1,5 kg Venison haunch, 0,5 Unidade celeriac, 2 Unidade carrots, 2 Unidade Red onions
Preheat the oven to 190°C fan oven.
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.
Ingredientes
2 Colher de sopa clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 Litros Game stock, 2 Colher de sopa tomato purée, 15 Unidade Juniper berries, 10 Unidade allspice, 8 Unidade Cloves, 10 Unidade Peppercorns, 2 Colher de chá salt
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.
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.
Ingredientes
700 G Brussels sprouts, 2 Colher de sopa clarified butter, 1 Beliscar pepper (ground), 1 Beliscar salt, 1 Beliscar nutmeg (ground)
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.
Ingredientes
3 Colher de sopa Cranberries (jarred), 1 Colher de chá Soy sauce, 1 Colher de chá mustard, 1 Beliscar pepper (ground), 1 Beliscar salt, 1 Colher de chá cornstarch
Carve the leg of venison into slices and serve with the sauce and roasted Brussels sprouts.
1122
98.80 G
50.74 G
40.72 G