Braised Venison with Mushrooms and Bacon
- 1 kilogram Venison shoulder (boneless, ready to cook)
- freshly ground peppers
- 1 onion
- 1 carrot
- 1 piece Celery root
- 2 sprigs parsley
- 1 tablespoon clarified butter
- 100 grams marbled Bacon (diced)
- 1 tablespoon Tomato paste
- 1 teaspoon Juniper berries (crushed)
- 150 milliliters Bock beer
- 400 milliliters Game stock
- 200 grams button Mushroom
- 1 teaspoon cornstarch
- 50 grams Whipped cream
Rinse meat, pat dry and season with salt and pepper. Peel onion and chop finely. Peel carrot and celery, cut into pieces. Chop parsley coarsely. Heat 1 tablespoon of butter in a roasting pan and brown meat on all sides. Add bacon and cook for a few minutes, remove half of bacon from the pan and set aside.
Add onion, carrots, celery and parsley to the pan and saute briefly. Add tomato paste, crushed juniper berries, beer and game stock. Braise in preheated oven at 180°C (approximately 350°F) for about 60-90 minutes. Tunr meat occasionally and baste with cooking juices. Shortly before the end of cooking, clean and quarter mushrooms. Heat butter in a pan and saute mushrooms until golden brown, add bacon.
Remove roast from the pan and wrap in aluminum foil, let rest. Strain meat juices through a sieve. If desired, whisk cornstarch with a litte water and thicken sauce with the mixture. Add cream and season sauce to taste. Cut roast into slices and arrange on warmed plates. Drizzle with the sauce and serve with bacon mushrooms. If desired, serve accompanied with boiled cabbage and stewed apple slices with cranberries.