Roast Venison with Chanterelle Mushrooms and Cranberries
Venison scores with many B vitamins, which are important for various metabolic functions. As with other types of meat, roast venison leg is rich in muscle-building protein.
The potatoes can also be served as classic fried potatoes with the leg of venison.
- For the roast venison
- 1 Leg of venison (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1 teaspoon peppers
- 1 teaspoon Juniper berries
- 4 tablespoons olive oil
- freshly ground peppers
For the roast venison, rinse the venison legs, pat dry and tie with kitchen string. Rub vigorously with 2-3 tablespoon olive oil, pepper, juniper berries and rosemary.
Rinse the potatoes and cut in half. Trim the chanterelle mushrooms. Heat the remaining olive oil in a roasting pan and fry the venison legs all around. Roast in a preheated oven at 280°F for around 1½ hours. If necessary, pour a little water in between.
Add the potatoes to the venison legs during the last 30 minutes of cooking time and season with salt and pepper.
Fry the chanterelle mushrooms in a pan in butter. Add the cranberries and season with salt and pepper.
Serve the roast venison with the potatoes on a plate and top with fried chantrelle mushrooms and cranberries. Remove the kitchen string from vension legs and serve garnished with parsley.