Venison Two Ways

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Venison Two Ways
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Venison shoulder
salt
freshly ground peppers
4 tablespoons vegetable oil
2 onions
150 grams Celery root
2 carrots
1 tablespoon Tomato paste
200 milliliters Red wine
250 milliliters Game stock
1 bay leaf
2 cloves
3 allspice
½ teaspoon peppercorns
400 grams Saddle of venison (trimmed)
1 tablespoon lingonberry (jarred)
How healthy are the main ingredients?
Tomato pastesaltonioncarrotcloves

Preparation steps

1.

For the venison shoulder: Rinse the shoulder, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a large roasting pan and sear the venison shoulder on all sides. Peel the onions, celery root and carrots and dice. Add to the shoulder and sauté until slightly browned. Add the tomato paste and then pour in the wine. Add the stock, bay leaf, cloves, allspice and peppercorns, cover and simmer for about 1 hour 30 minutes, basting occasionally.

2.

Preheat the oven to 120°C (approximately 250°F). 

3.

For the venison saddle: Rinse the meat, pat dry and season with salt and pepper. Heat the remaining oil in a roasting pan and sear the meat on all sides. Transfer to the oven and roast for about 25 minutes, until pink, or until cooked to your liking. 

4.

Remove the shoulder from the braising liquid and let rest, wrapped in foil. Strain the sauce into a clean saucepan and simmer until slightly reduced. Add the lingonberries and season with salt and pepper. Slice the meat and serve with the sauce on serving plates. Remove the venison saddle from the oven, let rest for 5-10 minutes, slice and then arrange on the serving plates. 

5.

Serve with vegetables, if desired.