Roasted Saddle of Venison
Jus
Ingredients
- 3kg venison or veal bones (with meat)
- 300g venison or veal meat
- 2 bottles of red wine
- 1 bottle of port wine
- 2 tablespoons of tomato puree
- 3 carrots
- 1/4 root of celery
- 2 parsnip
- 2 onion
- 1/3 leek
- cranberry jam
- junipers
- allspice
- pepper
- salt
Instructions
- boil bones in water for 5 min
- remove water and rinse bones
- roast carrots, celery, parsnip, onions and leek for at least 15 min.
- add bones and tomato puree
- deglaze with red wine and port wine
- add spices
- simmer gently until only about 1/3 of the liquid is left (a couple of hours)
Venison
Ingredients
- 1,5kg venison
- red wine
- 2 onions
- 2 carrots
- juniper
- pepper
- salt
Instructions
- put venison into slow cooker for about 2 hours
- roast carrots and onions
- deglaze with red wine
- add carrots, onions and red wine to venison
- add spices and keep in slow cooker for 1 hour
- add liquid, carrots and onion to jus
- roast venison in oven at 160°C for half an hour
Red Cabbage
Ingredients
- 1,5 kg red cabbage
- 2 onions
- 4 tablespoons of oil
- 1 tablespoon of sugar
- juice of 3 oranges
- juice of 1/2 lemon
- 1/2 bottle of red wine
- 300ml of beef broth
- cranberry jam
- salt
- pepper
- sugar
- 1,5 teaspoons of starch
- dash of cinnamon
Instructions
- ideally the cabbage is finished a day before serving
- brown onions in oil
- add sugar and deglaze with red wine
- add red cabbage and broth
- braise unto cabbage is soft
- add juice of oranges and lemon
- add spices and cranberry jam
- add starch
Potato Rösti
Ingredients
- 2kg waxy potatoes
- 70g diced smoked belly of pork (bacon)
- 100ml milk
- 1 egg
- salt
Instructions
- cut potatoes into stripes (mandolin)
- roast diced bacon and add to potatoes
- add milk,salt and whisked egg
- mix and wait for 15 min.
- remove liquid firmly
- shape rösti nests and fry in pan