Venison Roast Recipe
recipe

A delicious venison dish perfect for autumn gatherings or special occasions.
Preparation Time: 2 hours
Serving Size: 4-6 people

Ingredients:

- 1 young deer (approximately 5-8 kg)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 onions, chopped
- 2 carrots, sliced
- 500 g potatoes, diced
- 200 ml red wine
- 400 ml beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme

Instructions:

1. Preparation: Remove the skin and entrails from the deer if not already done. Rinse the deer thoroughly with cold water and pat dry with paper towels.
2. Seasoning: Rub salt and black pepper all over the deer. Let it rest for about 30 minutes.
3. Searing: Heat olive oil in a large roasting pan. Add crushed garlic and chopped onions, sauté until soft and translucent.
4. Add Deer: Place the deer in the roasting pan and sear it on all sides until the surface is beautifully browned.
5. Vegetables: Add the carrots and potatoes to the pan, mix well. Pour in the red wine and beef broth. Add rosemary and thyme.
6. Simmering: Cover the roasting pan with a lid and simmer on low heat for about 1.5 hours, or until the meat is tender and cooked through.
7. Serving: Transfer the deer to a plate, slice it, and serve with the vegetables and broth.
Nutritional Information per Serving:
- Energy: 350 kcal
- Protein: 40 g
- Fat: 15 g
- Carbohydrates: 20 g
- Fiber: 4 g

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