Healthy Gourmet Kitchen

Roast Venison with Chanterelle Mushrooms and Cranberries

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Roast Venison with Chanterelle Mushrooms and Cranberries
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in

Healthy, because

Even smarter

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. 

Ingredients

for
6
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
salt
freshly ground peppers
Also
10 ounces Chanterelle
28 ounces small potatoes
2 tablespoons butter
4 ounces Cranberry (from a jar)
salt
parsley (for garnish)
How healthy are the main ingredients?
potatoChanterelleCranberryolive oilolive oilrosemary

Preparation steps

1.

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.

2.

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. 

3.

Add the potatoes to the venison legs during the last 30 minutes of cooking time and season with salt and pepper.

4.

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.