🍽️ Tender Venison Roast with Mushrooms and Sauce

Name: Tender Venison Roast with Mushrooms and Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 venison leg (approx. 1,5 kg); 1 tsp crushed juniper berries; 1 l good, dry red wine; 500 ml clear meat broth; 2 bunches soup vegetables; 300 g chanterelles; 3 tbsp butter; 250 g whipping cream; 6 tsp lingonberry compote (from the jar); 2 tbsp butter; 1 tbsp oil (for roasting); salt; pepper (from the mill); currants (for garnishing)

1221 kcal · 30 min · 4 servings

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Ingredients

1 venison leg (approx. 1,5 kg)
1 tsp crushed juniper berries
1 l good, dry red wine
500 ml clear meat broth
2 bunches soup vegetables
300 g chanterelles
3 tbsp butter
250 g whipping cream
6 tsp lingonberry compote (from the jar)
2 tbsp butter
1 tbsp oil (for roasting)
salt
pepper (from the mill)
currants (for garnishing)

Instructions

1. Tie the venison haunch firmly with kitchen twine to help it keep its shape.
2. Season the meat generously with salt and black pepper.
3. Crush juniper berries and rub them all over the meat.
4. Heat a mixture of oil and butter in a roasting pan.
5. Sear the haunch on all sides until it has a brown crust.
6. Remove the meat from the pot and set it aside for now.
7. Wash the soup vegetables and cut them into small cubes.
8. Add the vegetables to the roasting pan and roast them vigorously.
9. Deglaze the vegetables with red wine and meat broth.
10. Let the liquid come to a boil briefly.
11. Place the venison haunch back into the roasting pan.
12. Preheat the oven to 180 degrees Celsius.
13. Place the roasting pan in the oven and let the meat cook for about one and a half hours.
14. Remove the haunch from the roasting pan and place it on a plate.
15. Cover the meat with aluminum foil to keep it warm.
16. Pour the roasting juices through a fine sieve into a saucepan.
17. Reduce the sauce by boiling until only about 250 milliliters remain.
18. Add cream to the sauce and stir well.
19. Reduce the sauce by another third by boiling.
20. Season the sauce with salt and pepper to taste.
21. Clean the chanterelle mushrooms and cut them into smaller pieces if necessary.
22. Melt butter in a frying pan.
23. Fry the mushrooms in batches quickly and vigorously.
24. Season the mushrooms with salt and pepper.
25. Keep the mushrooms warm until you serve the dish.
26. Slice the venison haunch and arrange it on the plate.
27. Place the warm mushrooms next to the meat.
28. Garnish the dish with fresh red currants.
29. Serve the sauce in a separate gravy boat.
30. Serve the dish with dumplings or similar side dishes.

Nutrition per serving

kcal: 1221
Protein: 120 g · Fett/Fat: 57 g · Carbs: 21 g