Tag Archives: Wild

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.


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 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.


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

Deer steak

Three slices of venison steak rub with freshly ground pepper, salt and crushed juniper berries and let stand a bit. Brown mushrooms clean quarters, and. Peel the red onion and cut into small cubes. In a pan heat 20g butter and stir-fry mushrooms in it. Red onions and add mitsch tumors.


Temperature to lowest level. Mushrooms with thyme, freshly ground pepper and salt. Just before serving, mix sour cream with the mushrooms. In a stainless steel pan heat the butter and venison steak fry for 3-4 minutes per side vigorously. Venison steaks from the pan, wrap in foil and keep warm. Deglaze with red wine dripping and thereby loosen the browned bits with a whisk. Wildlife Fund and black currant juice pour. 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.


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