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.

The deer roast with remaining slices of bacon and roast on the middle rack in preheated oven at 200 ° for about 45 minutes. It gradually pour in the remaining game stock. After 45 minutes remove the bacon slices. Put the butter into a Butter pfannchen and melt at low temperature. The venison roast another 45 minutes and brush again and again with the melted butter. The venison from the roasting company, wrap in aluminum foil and let rest, so that the meat juice can evenly distribute the venison and not expire when it is carved.

The gravy through a sieve into a small saucepan or a saucepan pour. Cranberries add to the gravy and cook for a short time. Reduce the temperature to medium. Chanterelles pour into a colander, drain and warm in the gravy. The sauce as needed with about 1 / 4 liter of water extend. Mix cornstarch in a little cold water and tie the roast sauce with it. Prepare noodles according to package directions or boil fresh noodles (see recipe).

Provide for the supplement to the deer roast pears from the can into a colander and drain well. Whip the cream and stir in cranberry.Pears with cranberry filling. Roast venison into slices and arrange on plates with gravy. Serve with noodles and garnish with the deer roast the pears as above to see in the picture.


¤ 1.2 kg Venison
¤ 80 g Bacon, white
¤ Pepper, salt
¤ 100 g Vegetable Soup
¤ 1 Onions
¤ 1 Bay leaf
¤ 1 tsp Juniper berries
¤ 5 Peppercorns
¤ 1 Carnations
¤ 1 / 8 L Currant juice, black
¤ 1 / 4 L Wildlife Fund
¤ 60 g Butter
¤ 100 g Cranberries
¤ 2 Box Chanterelles
¤ 1 / 4 L Water
¤ 2 tsp Cornstarch
¤ 600 g Spaetzle scraped
¤ 1 Pears, canned
¤ 100 g Cream
¤ 5 tablespoons Cranberry

6 servings – 732 calories per serving, 45 mins Prep – 90 mins Total