Roast venison with cranberry sauce and Brussels sprouts

Preheat the oven to 190°C (fan-assisted).

Remove the fat, sinews and silver skin from the venison haunch.

Peel the carrots, celeriac and onions and chop them into walnut-sized pieces.

Ingredients

1.5 kg venison haunch, 0.5 piece celeriac, 2 piece carrots, 2 piece onion (red)

Preheat the oven to 190°C (fan-assisted).

Heat half of the clarified butter in the roaster, sear the venison all over then remove it.

Sauté the vegetables in the remaining clarified butter for 10 minutes.

Reduce the heat on the cooktop, add the tomato purée and sauté for 2 minutes.

Pour in the red wine, vinegar and stock, then add the spices.

Ingredients

2 tbsp clarified butter, 700 ml red wine (dry), 50 ml balsamic vinegar, 1 L game stock, 2 tbsp tomato purée, 15 piece juniper berries, 10 piece allspice, 8 piece cloves, 10 piece peppercorns, 2 tsp salt

Place the venison haunch in the roaster with the vegetables so that it is fully immersed in the liquid.

Cover the meat and cook in the oven for 2.5 to 3 hours.

Wash the Brussels sprouts, remove the dark leaves and stalk and cut them in half.

Just before the end of the cooking time for the venison, heat the clarified butter in a pan and sauté the sprouts for 8 to 10 minutes until crispy.

Season with salt, pepper and nutmeg.

Ingredients

700 g Brussels sprouts, 2 tbsp clarified butter, 1 pinch pepper (ground), 1 pinch salt, 1 pinch nutmeg (ground)

Remove the venison from the stock,

strain the stock into a large pan and reduce it by half over a high heat.

Season the sauce with all the other ingredients and thicken with starch if necessary.

Ingredients

3 tbsp cranberry sauce, 1 tsp soy sauce, 1 tsp mustard, 1 pinch pepper (ground), 1 pinch salt, 1 tsp cornstarch

Carve the venison into slices and serve with the sauce and sautéed Brussels sprouts.