Roast venison

Preheat the oven to 190 degrees (fan). Remove the fat, sinews and silver skin from the venison haunch. Wash and peel the carrots and celeriac. Peel the onions and chop all three vegetables into walnut-sized pieces. Heat a roaster over a high heat, add 1 tbsp clarified butter and sear the venison all over. Remove and fry the vegetables in the remaining clarified butter for 10 minutes until they start to brown.

Ingredienser

1,5 kg Venison haunch, 100 G Carrots, 0,5 Stycken Celery, 2 Stycken Spanish onions, 2 Matsked Clarified butter

Turn down the temperature of the cooktop slightly, add the tomato purée and fry for 2 minutes. Pour in the red wine, vinegar and stock, add the spices and salt and put the venison in the roaster so that it is fully covered with liquid. Put on the lid and cook the venison in the oven for 2.5–3 hours.

Ingredienser

2 Matsked Tomato purée, 700 ml Dry red wine, 50 ml Balsamic vinegar, 1 liter Game stock, 15 Stycken Juniper berries, 10 Stycken Allspice berries, 8 Stycken Cloves, 10 Stycken Black peppercorns, 2 Tesked Sea salt

Wash the Brussels sprouts, remove the dark leaves and stems and cut the sprouts in half. Once the venison is cooked, heat 2 tbsp clarified butter in a large frying pan over a medium heat and fry the Brussels sprouts for 8–10 minutes until crisp. Season with salt, pepper and nutmeg.

Ingredienser

700 G Brussels sprouts, 2 Matsked Clarified butter

Remove the meat from the cooking liquid and cut it into slices. Pass the cooking liquid through a sieve into a large pan and reduce by half over a high heat. Season with cranberries, soy sauce, mustard, salt and pepper and bind with 1 tsp cornstarch if necessary. Arrange the sliced meat in the sauce and serve with fried Brussels sprouts.

Ingredienser

3 Matsked Cranberries (jarred), 1 Tesked Soy sauce, 1 Tesked Mustard, 1 Tesked Cornstarch