Venison Roast with Red Wine Cranberry Sauce
120 min
Gurkerl Küche
Preparation method
1
Preheat oven to 160 °C top/bottom heat. Cut vegetables into large cubes. Lightly crush juniper berries.
2
Pat venison dry all over. Season generously with salt & pepper.
3
Heat 2 tbsp oil strongly in a roasting pan. Brown the leg vigorously all over (fond at the bottom of the pan is flavor!). Remove meat.
Chef's tip
Pre-salt: Salt 30–60 min before roasting – this provides better seasoning. Wine: Dry red wine (e.g., Pinot Noir, Blaufränkisch). More fruit: 1–2 tbsp cranberry juice from the jar in the sauce rounds out the acidity. Reheating: Often tastes even better the next day; gently warm in the oven at 120 °C with a little sauce.
Ingredients
Price per portion:€ 20.49
Ingredients
Nutritional values
Energy value
2029.24 kJ485 kCal