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Venison Roast with Red Wine Cranberry Sauce
(0)
150 min
Gurkerl Küche
Ingredients
Preparation method
Preheat oven to 160 °C top/bottom heat. Cut vegetables into large cubes. Lightly crush juniper berries.
Pat venison dry all over. Season generously with salt & pepper.
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.
285 min
Under an hour
