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Roast venison with cranberry sauce and Brussels sprouts

Roast venison with cranberry sauce and Brussels sprouts

    3h 45min

    medium

Sestavine

4 Porcije
  • 700 G Brussels sprouts

  • 8 Kos Cloves

  • 3 Žlica Cranberries (jarred)

  • 700 ml Dry red wine

  • 1 Litri Game stock

  • 15 Kos Juniper berries

  • 10 Kos Peppercorns

  • 2 Kos Red onions

  • 1 Čajna žlička Soy sauce

  • 1.5 kg Venison haunch

  • 10 Kos allspice

  • 50 ml balsamic vinegar

  • 2 Kos carrots

  • 0.5 Kos celeriac

  • 4 Žlica clarified butter

  • 1 Čajna žlička cornstarch

  • 1 Čajna žlička mustard

  • 1 Pinch nutmeg (ground)

  • 2 Pinch pepper (ground)

  • 2 Pinch salt

  • 2 Čajna žlička salt

  • 2 Žlica tomato purée

    European

    meat dishes

    celeriac, sulphur dioxide/sulphites, soya, mustard

    fructose, histamine, alcohol, lactose

    Roaster (approx. 26 × 43 cm)

Priprava

  • 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.

  • Sestavine

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

  • Sestavine

  • 2 Žlica clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 Litri Game stock, 2 Žlica tomato purée, 15 Kos Juniper berries, 10 Kos allspice, 8 Kos Cloves, 10 Kos Peppercorns, 2 Čajna žlička 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.

  • Sestavine

  • 700 G Brussels sprouts, 2 Žlica 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.

  • Sestavine

  • 3 Žlica Cranberries (jarred), 1 Čajna žlička Soy sauce, 1 Čajna žlička mustard, 1 Pinch pepper (ground), 1 Pinch salt, 1 Čajna žlička cornstarch

  • Finishing touches

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

Hranilna vrednost na porcijo

kcal

1122

Beljakovine

98.80 G

Olje/maščoba

50.74 G

Ogljikovi hidrati

40.72 G

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