Frankish stylevenison roast


  • 1.5 kilogram venison
  • 1.5 liters of buttermilk
  • 500 milliliters dry red wine
  • 30 grams of a mixture of wild herbs
  • 2 tablespoons melted butter
  • 2 cups of sour cream
  • 0.5 liter broth
  • 1 large chopped carrot
  • 6 juniper berries
  • 1 large clove of garlic
  • 3 medium size onions
  • white mushrooms or mushroom mix
  • red currant jelly
  • salt
  • pepper
  • thyme

Preparation method (receipt)

Marinate 2 days venison with buttermilk mixture, \"wild\" herbs and 250 milliliters dry red wine. Meat should be completely submerged in the marinade. Keep refrigerated container. Marinate the meat dry, rub with salt and pepper and fry on all sides in melted butter (save the marinade). Remove the meat and heated with fat fry coarsely chopped onions, return the meat to the pan, add sour cream, pour the broth, 250 milliliters dry red wine, add the juniper berries, thyme, carrots, garlic and mushrooms to make the \"forest\" of taste and aroma. Cover the pan with a lid and cook in the oven at 180 degrees Celsius for 2 hours, if necessary, pour the marinade or water. For 30 minutes before ready to remove the cover. In the finished sauce add red currant jelly.

venison buttermilk dry red wine spices butter sour cream broth carrot juniper berries garlic onion white mushrooms red currant jelly salt pepper thyme