:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/YpZ7L519jcS86_iOw_LG/68dad6c492e36ea2e99d4aba09ed66.png "Venison Roast in Sauce")
Source: HLPhoto for Adobe Stock
Venison Roast in Sauce
A hearty game dish, which is particularly well received in the cold season. The venison roast is stewed in a spicy sauce, making it particularly tender and juicy. The dish is best served with dumplings and red cabbage.
Ingredients
Venison Roast
- 11⁄2 kg Venison roast
Sauce
- 2 tbsp butter
- 2 diced Onions
- 2 chopped cloves of garlic
- 200 ml red wine
- 500 ml Game stock
- 1 TL thyme
- 1 TL rosemary
- 1 TL pepper
- 1 Pinch salt to taste
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Directions
For the venison roast, preheat the oven to 180°C.
Melt the butter in a large frying pan and sear the venison roast all around.
Then remove the meat and sauté the onions and garlic in the same pan.
Deglaze with the red wine and add the game stock and spices.
Place the meat back in the pan and let it braise in the oven for about 2.5 hours.
Meanwhile, check from time to time if there is enough liquid and add some stock if necessary.
Remove the meat from the oven and let it rest for a few minutes before slicing it.
Serve the venison roast with the sauce, dumplings and red cabbage.
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