Tag Archives: Venison

Haunch of venison

Haunch of venison from the skin and cause bone. Haunch of venison, rinse briefly under running water and pat dry. Season with salt and pepper. 1 teaspoon juniper berries, mash with a fork and rub the venison with it. Preheat oven to 200 °. In a roasting pan place 2 slices of bacon and place the venison on it. Haunch of venison with remaining bacon evidence. Peel onion and chop coarsely and sprinkle around the leg of venison. Clean greens, coarsely chop and spread in the pan. Vegetable soup with allspice, black peppercorns, juniper berries and some other flavor instant bouillon.

hunce_venison

Melt butter and pour over the venison. Venison with no lid on the middle rack at 200 ° for about 30 minutes cook until the vegetables begin to brown. 1 / 8 L game stock and pour fry for another 30 minutes. Remove bacon and venison spread with 20 g creme Fresh stirred smooth. Venison roast another 20-30 minutes. It gradually pour remaining game stock. Shortly before the end of the roasting on the grill switch on level 3 and the venison grill about 5 minutes until the cream Fresh is brownish. Who does not have a grill can, then set the temperature to 250 ° shortly, Haunch of venison from the roasting pan take in aluminum foil and allow to rest. Continue reading

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.

venison_s

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