Venison Braised in Wine
recipe

A deliciously marinated and slow-cooked venison roast, seasoned with juniper berries and cinnamon. This dish is perfect for warming up on cold days.
Preparation Time: 2 hours (plus marinating time)
Serving Size: 4-6

Ingredients

- 600 g venison roast
- 2 dl red wine
- 1 tsp cubeb pepper
- 1 tsp coriander
- 1 cinnamon stick
- 2 garlic cloves
- 5 juniper berries
- 1 bay leaf
- Butter or oil for browning
Cinnamon Sauce:
- 1 large onion
- Marinade liquid
- Game stock or beef stock
- Butter or oil for sautéing
- Sea salt
- White pepper
For Side Dishes:
- 200 g chanterelle mushrooms
- 6 carrots
- 1 liter vegetable broth
- 1 large onion

Instructions

1. Remove any sinews from the venison roast. In a bowl, combine all the spices and pour in the red wine. Mix well and add the meat to the bowl. Cover tightly with plastic wrap and refrigerate for 24 hours or at least 4 hours.

2. Remove the meat from the marinade and pat it dry. Season with salt and brown the meat in fat until golden brown.
3. Place the meat in a baking dish and cook at 125 °C until the internal temperature reaches 55 °C. Remove from the oven and wrap in foil to rest for 15 minutes.
4. For the cinnamon sauce, peel and chop the onion. Sauté the onion in oil until translucent. Add the marinade and game stock, bring to a boil, and reduce until one-third of the sauce remains. Strain the spices and season with salt and white pepper.
5. Prepare the side dishes: Peel and chop the carrots. Boil the carrots in vegetable broth until tender. Drain and toss with butter or oil, seasoning with salt and pepper.
6. Sauté the chanterelle mushrooms with the onion in a pan.
7. Slice the venison thinly and serve warm with the side dishes and sauce.

Nutritional Information (per serving)

- Calories: 350 kcal
- Protein: 45 g
- Carbohydrates: 10 g
- Fat: 15 g
- Fiber: 2 g
Serve the dish with a fresh green salad and rowanberry jelly.

Reviews: 4.03 (5381 reviews) ★★★★★ share