Roast venison with cranberry sauce and Brussels sprouts

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.

Ingredienser

1,5 kg Venison haunch, 0,5 Stycken celeriac, 2 Stycken carrots, 2 Stycken 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.

Ingredienser

2 Matsked clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 liter Game stock, 2 Matsked tomato purée, 15 Stycken Juniper berries, 10 Stycken allspice, 8 Stycken Cloves, 10 Stycken Peppercorns, 2 Tesked 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.

Ingredienser

700 G Brussels sprouts, 2 Matsked clarified butter, 1 Nypa pepper (ground), 1 Nypa salt, 1 Nypa 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.

Ingredienser

3 Matsked Cranberries (jarred), 1 Tesked Soy sauce, 1 Tesked mustard, 1 Nypa pepper (ground), 1 Nypa salt, 1 Tesked cornstarch

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