Ingredients:
2-3 kg venison meat (I used a deer leg/rump)
salt, pepper, oil, smoked lard to lard the meat
Marinade: 1 large carrot, 2 slices of a large celery root, 2 onions, 2-3 bay leaves, 4 large cloves of garlic, some pepper beans, some pimento beans, 50 ml oil, 50 ml vinegar, 200-250 ml wine
Hunter's Sauce: vegetables from the marinade, oil, 1 tbsp flour, 200 ml cream, the juices from the roast
Difficulty: easy
Preparation time: 3h + 2-3 days in the marinade
Method
Wash the meat and keep it for a day or two in water so that the blood comes out (unless it was bought and not directly from the hunter). Prepare a marinade from roughly chopped carrots, celery root and onions, crushed garlic, bay leaves, pepper and pimento beans, oil, vinegar and wine. Rub the meat with the marinade, cover it in the marinade and keep it covered in a cool place or in the refrigerator for 2-3 days, turning it daily.
Clean the meat of marinade, dry it with kitchen paper, lard it with smoked lard cut like nails, add salt, pepper and dried vegetable mix if you care. Heat some butter or oil in a large skillet and shortly fry the meat on both sizes. Then put the meat in an oiled large oven proof dish, add a couple of tablespoons of the marinade juice, cover and roast for 2 -3 hours at medium heat, turning it from time to time. When the roast is almost done, drain most of the juices from the dish for the hunter's sauce.
Put the marinade in a pot adding a cup of water. Boil until the vegetables are tender. Drain the vegetables and crush 1/3 of them (without the bay leaves, pepper and pimento) with the fork or with the blender. Heat some oil in a little pot, add a tablespoon of flour, mix and add the roast juices. Mix and boil for a couple of minutes. Add the mashed vegetables and 200 ml of sour cream and boil again for a couple of minutes.
Serve the venison roast with hunter's sauce and mashed potatoes.
Enjoy!
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