🍽️ Tender Venison Loin in Creamy Sauce

Name: Tender Venison Loin in Creamy Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Venison Loin (approx. 1,5 kg); 120 g green bacon; 3 Carrots; 2 Onions; 200 g Celeriac; 2 Parsley Roots; Salt; Pepper (from the mill); 1 tbsp Ghee; 150 ml dry red wine; 1 tsp Juniper Berries; 2 Bay Leaves; 1 tsp Black Peppercorns; 400 ml Game Stock; 150 ml Whipping Cream

719 kcal · 30 min · 4 servings

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Ingredients

1 Venison Loin (approx. 1,5 kg)
120 g green bacon
3 Carrots
2 Onions
200 g Celeriac
2 Parsley Roots
Salt
Pepper (from the mill)
1 tbsp Ghee
150 ml dry red wine
1 tsp Juniper Berries
2 Bay Leaves
1 tsp Black Peppercorns
400 ml Game Stock
150 ml Whipping Cream

Instructions

1. Rinse the venison loin briefly under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Cut the bacon into thin strips.
4. Thread the bacon strips into the meat using a needle (this is called larding).
5. Peel the carrots, onions, celery, and parsley roots.
6. Dice the peeled vegetables into small cubes.
7. Preheat the oven to 160 degrees Celsius.
8. Use the top and bottom heat setting.
9. Season the venison loin generously with salt and pepper.
10. Heat the lard in a roasting pan.
11. Brown the meat on all sides.
12. Arrange the prepared vegetables around the meat in the pan.
13. Sauté the vegetables briefly.
14. Deglaze the meat with wine.
15. Add the juniper berries, bay leaves, and peppercorns.
16. Pour in some meat stock.
17. Place the roasting pan in the oven.
18. Cook the meat for about 30 minutes.
19. Take the pan out of the oven occasionally.
20. Pour the cooking juices over the meat repeatedly.
21. Add more stock if necessary.
22. Remove the meat from the roasting pan.
23. Wrap the meat tightly in aluminum foil.
24. Place the foil package on the oven rack.
25. Turn off the oven.
26. Let the meat rest in the oven.
27. Strain the sauce through a fine sieve.
28. Pour the clarified sauce into a pot.
29. Bring the sauce to a boil.
30. Stir in the cream.
31. Let the sauce simmer slightly until it thickens.
32. Thicken the sauce with a little starch if necessary.
33. Season the sauce with salt and pepper to taste.
34. Slice the meat off the bone.
35. Slice the meat into thin pieces.
36. Place the meat slices back onto the bones.
37. Arrange the meat on a platter.
38. Drizzle some sauce over the meat.
39. Serve the remaining sauce in a separate bowl.
40. Serve dumplings, apples, chestnuts, or grapes on the side.

Nutrition per serving

kcal: 719
Protein: 50 g · Fett/Fat: 50 g · Carbs: 13 g