🍽️ Two Ways with Venison

Name: Two Ways with Venison
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g venison shoulder; salt; pepper (from the mill); 4 tbsp vegetable oil; 2 onions; 150 g celeriac; 2 carrots; 1 tbsp tomato paste; 200 ml red wine; 250 ml game stock; 1 bay leaf; 2 cloves; 3 allspice berries; 0.5 tsp peppercorns; 400 g venison loin (trimmed and ready for cooking); 1 tbsp lingonberries (jar)

412 kcal · 30 min · 4 servings

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Ingredients

500 g venison shoulder
salt
pepper (from the mill)
4 tbsp vegetable oil
2 onions
150 g celeriac
2 carrots
1 tbsp tomato paste
200 ml red wine
250 ml game stock
1 bay leaf
2 cloves
3 allspice berries
0.5 tsp peppercorns
400 g venison loin (trimmed and ready for cooking)
1 tbsp lingonberries (jar)

Instructions

1. Preheat the oven to 120 degrees Celsius using top and bottom heat.
2. Rinse the venison shoulder briefly and pat it dry with a kitchen towel.
3. Season the meat all over with salt and pepper.
4. Heat 2 tablespoons of oil in a hot casserole dish.
5. Sear the shoulder on all sides.
6. Peel the onions, celery, and carrots.
7. Cut the vegetables into small cubes.
8. Add the chopped vegetables to the shoulder in the casserole dish.
9. Cook the vegetables along with the meat until they turn brown.
10. Stir the tomato paste into the meat and vegetables.
11. Deglaze the mixture with the wine.
12. Pour in some meat stock.
13. Add the bay leaf, cloves, allspice berries, and pepper.
14. Cover the casserole and let the meat simmer gently for about 1.5 hours.
15. Turn the roast occasionally during the cooking time.
16. Add more stock if necessary.
17. Rinse the venison loin briefly and pat it dry.
18. Season the loin all over with salt and pepper.
19. Sear the loin on all sides in the remaining oil in an ovenproof pan.
20. Place the pan in the preheated oven.
21. Cook the loin in the oven for about 25 minutes until it is pink inside.
22. Turn the loin occasionally while it is in the oven.
23. Remove the shoulder from the sauce.
24. Wrap the shoulder in aluminum foil and let it rest.
25. Strain the sauce through a sieve.
26. Let the sauce reduce slightly by boiling it.
27. Season the sauce with lingonberries, salt, and pepper.
28. Slice the shoulder meat.
29. Plate the meat with the sauce.
30. Remove the loin from the oven.
31. Let the loin rest briefly.
32. Slice the loin.
33. Place the slices on the plate.
34. Serve the dish.
35. Serve with vegetables of your choice.

Nutrition per serving

kcal: 412
Protein: 48 g · Fett/Fat: 18 g · Carbs: 7 g