Category Archives: Deer

Venison

Venison is very tender when you use fresh venison from young deer. This deer roast need not be filed even in stains, but can be equally prepared. Since venison is not infiltrated with fat, you should prove it with bacon fat, so that it dries out during roasting in an oven. Preheat the oven to 200 °. Rinse under running water deer roast and pat dry with kitchen paper. Lard into thin slices. Half of the bacon in a roasting pan fry vigorously and take out the fried bacon again.

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Season the venison with salt and pepper all sides and fry in the rendered bacon fat around vigorously. The venison from the roasting pan and place on a deep plate. Soup vegetable brush, cut into large cubes and fry in frying fat. Peel an onion into quarters and place in roasting pan. Add a bay leaf, juniper berries, peppercorns and cloves and pour the browned bits with black currant juice. Pour half of game stock and place the roast venison with meat juices back into the roasting pan. Continue reading

Venison Goulash

Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat.

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Decant deer stew with a slotted spoon from the casserole on a deep plate and keep warm. Juniper berries, diced chopped greens, onion, bay leaf and thyme anschmoren branch in the drippings. Venison goulash with spilled gravy to give back to the casserole and sprinkle with red wine. Continue reading