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🍽️ Tender Venison Roast in Red Wine Rosemary Marinade

385 kcal · 80 min · 4 servings

Ingredients

• 700 g venison (kitchen-ready, from the leg)
• 3 onions
• 2 carrots
• 2 garlic cloves
• 2 stalks celery
• 1 tsp juniper berries
• 0.5 tsp cloves
• 1 cinnamon stick
• 4 peppercorns
• 1 bay leaf
• 1 tbsp sage leaf
• 1 rosemary sprig
• 650 ml dry red wine
• 40 ml grappa
• 2 tbsp clarified butter
• game broth (if needed)

Instructions

1. 1. Rinse the meat under running water and then pat it completely dry with kitchen paper.
2. 2. Remove any sinew or excess fat from the meat (trim) and place it in a deep bowl.
3. 3. Peel the onion, the carrots, and the garlic cloves.
4. 4. Dice the peeled vegetables and the celery into small cubes.
5. 5. Distribute the chopped vegetables, spices, sage leaves, and rosemary sprigs evenly over the meat.
6. 6. Pour the red wine and the grappa over the meat and vegetables.
7. 7. Cover the bowl tightly with plastic wrap.
8. 8. Place the bowl in a cool place for about 2 days.
9. 9. Turn the meat once or twice during the marinating time.
10. 10. Take the meat out of the marinade and let it drain well.
11. 11. Then pat the meat dry with kitchen paper.
12. 12. Heat oil in a hot casserole dish.
13. 13. Sear the meat on all sides until browned.
14. 14. Pour the remaining marinade over the seared meat.
15. 15. Reduce the heat to medium and close the lid of the casserole dish halfway.
16. 16. Let the meat simmer gently for about 45 minutes.
17. 17. Add some meat broth if necessary, if the liquid evaporates too much.
18. 18. Remove the cooked meat from the casserole dish.
19. 19. Let the meat rest for a short time.
20. 20. Season the sauce to taste with spices.
21. 21. Slice the roast into even slices.
22. 22. Warm the serving plates.
23. 23. Arrange the meat slices on the plates.
24. 24. Pour the sauce over the roast and serve the dish.

Nutrition per serving

• kcal: 385
• Protein: 43 g · Fett/Fat: 16 g · Carbs: 4 g