Roasted Venison with Carrots

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Roasted Venison with Carrots
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Roast saddle of venison (boneless)
1 sprig rosemary
2 dried bay leaves
6 Juniper berries
4 purple carrots
2 yellow carrots
3 tablespoons butter
salt
freshly ground peppers
150 milliliters Beef broth
150 milliliters red Port wine (Ruby)
How healthy are the main ingredients?
rosemaryJuniper berriescarrotcarrotsalt

Preparation steps

1.

Trim venison. Rinse rosemary, pat dry, pluck leaves and process in a food processor with bay leaves and juniper. Rub on all sides of meat.

2.

Thoroughly scrub carrots but do not peel. Cut in half lengthwise and then into 5-6 cm (approximately 2 inch) pieces. Heat 2 tablespoons of butter in a pan and saute carrots, turning occasionally, for about 10 minutes or until well browned. Season with salt and pepper.

3.

Heat remaining butter in a pan. Season venison with salt and brown on all sides over medium heat for about 5-7 minutes. Wrap in foil and let rest at least 10 minutes.

4.

Deglaze drippings with broth and port wine. Stir and boil sauce down to about one third.

5.

Cut venison into thin slices and serve with carrots. Drizzle with sauce.