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Roast venison with cranberry sauce and Brussels sprouts

Roast venison with cranberry sauce and Brussels sprouts

    3h 45min.

    medium

Ingredients

4 Servings
  • 700 G Brussels sprouts

  • 8 Kus Cloves

  • 3 Tabuľová lyžica Cranberries (jarred)

  • 700 ml Dry red wine

  • 1 Litre Game stock

  • 15 Kus Juniper berries

  • 10 Kus Peppercorns

  • 2 Kus Red onions

  • 1 Čajová lyžička Soy sauce

  • 1.5 kg Venison haunch

  • 10 Kus allspice

  • 50 ml balsamic vinegar

  • 2 Kus carrots

  • 0.5 Kus celeriac

  • 4 Tabuľová lyžica clarified butter

  • 1 Čajová lyžička cornstarch

  • 1 Čajová lyžička mustard

  • 1 Pinch nutmeg (ground)

  • 2 Pinch pepper (ground)

  • 2 Pinch salt

  • 2 Čajová lyžička salt

  • 2 Tabuľová lyžica tomato purée

    European

    meat dishes

    celeriac, sulphur dioxide/sulphites, soya, mustard

    fructose, histamine, alcohol, lactose

    Roaster (approx. 26 × 43 cm)

Príprava

  • 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.

  • Zloženie

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

  • Zloženie

  • 2 Tabuľová lyžica clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 Litre Game stock, 2 Tabuľová lyžica tomato purée, 15 Kus Juniper berries, 10 Kus allspice, 8 Kus Cloves, 10 Kus Peppercorns, 2 Čajová lyžička 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.

  • Zloženie

  • 700 G Brussels sprouts, 2 Tabuľová lyžica 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.

  • Zloženie

  • 3 Tabuľová lyžica Cranberries (jarred), 1 Čajová lyžička Soy sauce, 1 Čajová lyžička mustard, 1 Pinch pepper (ground), 1 Pinch salt, 1 Čajová lyžička cornstarch

  • Finishing touches

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

Výživová hodnota na porciu

kcal

1122

Proteín

98.80 G

Olej/tuk

50.74 G

Sacharidy

40.72 G

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