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June 2011 Roast Deer Courtesy of Cafe Fannys Bad Sachsa |
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Preheat the oven to 180 degrees. Season the meat with salt and pepper and rub with crushed juniper berries. Heat the oil in a roasting pan, sear the meat, cover with bacon and roast in the oven. After 1.5 hours, take the meat from the pan and cover with foil and allow the meat to rest. Dice the onions and fry in butter until translucent than add the mushrooms. Cook for five minutes Deglaze the pan with red wine. Pass the gravy through a sieve and collect. Add the juice with the game stock and reduce over high heat by half. Add the creme fraiche and cranberries, salt and pepper and bring to a boil again. Slice the meat and serve with the sauce. Served with potato croquettes and red cabbage |
 For 4 people you need: 1 kilo of deer meat bacon 6 tablespoons oil 1 onion 250 g mushrooms 1 teaspoon salt 2 pinches pepper 4 juniper berries 2 tablespoons butter 3 tablespoons cranberries 100 ml red wine 1 glass of wild game stock 150 g creme fraiche |
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