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Roast venison with cranberry sauce and Brussels sprouts

Roast venison with cranberry sauce and Brussels sprouts

    3h 45min

    medium

Ingredientes

4 Porções
  • 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

    European

    meat dishes

    celeriac, sulphur dioxide/sulphites, soya, mustard

    fructose, histamine, alcohol, lactose

    Roaster (approx. 26 × 43 cm)

Preparação

  • 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.

  • Ingredientes

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

  • 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

  • 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.

  • Ingredientes

  • 700 G Brussels sprouts, 2 Colher de sopa clarified butter, 1 Beliscar pepper (ground), 1 Beliscar salt, 1 Beliscar 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.

  • 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

  • Finishing touches

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

Valor nutricional por porção

kcal

1122

Proteína

98.80 G

Óleo/gordura

50.74 G

Hidratos de carbono

40.72 G

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