VENISON With JUNIPER BERRIES (Black Berries can be used instead) SAUCE
2 kg haunch of venison cleaned from fat and boned
Make a brown Stock with the bones, and all the bits of meat from cleaning the venison without excess of fat. Add:
At least 2 liters of water
1 chopped onion
5 chopped red tomatoes
1 piece of leek chopped
1 carrot chopped
Let these ingredients cook until reduced to 1/3rd. Strain the liquid and keep it for the sauce.
Marinate the cleaned venison (this can be optional depending on how strong you like the taste of the venison) for at least 6 hours into:
½ glass sun-flower oil
1 glass dry white wine
1 spoon smoked powdered paprika
Salt & pepper to taste
Bay leaves 4-5
Oregano & thyme 1 teaspoon each
5-6 cloves of garlic slightly crushed
The Berries Sauce:
2 Shallots finely chopped
50 gr. Butter
½ glass white wine
100 gr. Berries
Salt & pepper
1 teaspoon sugar
1 Glass brown stock (from above)
Boil the berries into the wine until reduced. Keep it. Sauté the shallots into the butter until soft but not brown. Add the brown stock & boil 5 minutes. Add the berries, salt, pepper & sugar. If needed, add some thickener (dissolved flour into a bit of cold stock).
Roast the venison on a barbecue (about 5 minutes each side) and finish the cooking in a hot oven (20 minutes or more if you like it well done) . It can be done just in the oven if you sear it in a frying pan before (this step is important as by doing it, the meat keeps all its juice and remains tender).
Venison should not be overcooked to keep tender.
Cut the venison into fillets and serve it with the berries sauce on top, some potatoes and vegetables of your choice.
Enjoy
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