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Roast venison with lingonberry cream sauce

Roast venison

with lingonberry cream sauce

Duration
approx. 165 min.
Effort
moderate

Ingredients for 4 people

  • 1 kgVenison (from the haunches)
  •  Salt
  •  Pepper
  • 2 TbspClarified butter
  • 1 Level tbspFlour
  • 1 TbspButter
  • 1Onion
  • 1 BunchMirepoix
  • 250 mlWild game stock (Jar)
  • 250 mlOrange juice
  • 3 SprigsThyme
  • 100 gCream
  • 4 TbspKühne Lingonberries

Nutritional information

Approx. 374 kcal (1565 kJ) / 41 g protein / 15 g fat / 44 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Rehbraten mit Preiselbeer-Sahne-Sauce

1. Preheat oven with a casserole dish at 80° C (60° C fan oven). Wash the meat, pat dry, season with salt and pepper. Put 1 tbsp hot clarified butter in a frying pan and sear the meat on all sides 7–8 minutes. Place in a roasting tin and bake in a hot oven for about 2½ hours . Set the pan with the frying fat aside. Knead the flour and butter with a fork and chill.


2. 30 minutes before the meat is ready, peel and finely chop the onion. Remove any stems or wilted leaves from the mirepoix, clean and chop into small cubes. Heat the remaining clarified butter in the pan with the frying fat, sauté the onion and mirepoix for 3 minutes, stirring frequently. Deglaze with the stock and orange juice. Wash the thyme and add. Reduce everything by half, then pour through a sieve into a saucepan.


3. Take the roasted venison out of the tin and keep warm. Add the gravy and cream to the reduction sauce and let cook together for another 5 minutes. Stir in the floured butter in knobs, let the sauce reduce and thicken. Stir in the lingonberries, season the sauce with salt and pepper. Cut the roasted venison into slices, serve with the sauce. Brussels sprouts and spaetzle make the perfect accompaniment.


1. Preheat oven with a casserole dish at 80° C (60° C fan oven). Wash the meat, pat dry, season with salt and pepper. Put 1 tbsp hot clarified butter in a frying pan and sear the meat on all sides 7–8 minutes. Place in a roasting tin and bake in a hot oven for about 2½ hours . Set the pan with the frying fat aside. Knead the flour and butter with a fork and chill.


2. 30 minutes before the meat is ready, peel and finely chop the onion. Remove any stems or wilted leaves from the mirepoix, clean and chop into small cubes. Heat the remaining clarified butter in the pan with the frying fat, sauté the onion and mirepoix for 3 minutes, stirring frequently. Deglaze with the stock and orange juice. Wash the thyme and add. Reduce everything by half, then pour through a sieve into a saucepan.


3. Take the roasted venison out of the tin and keep warm. Add the gravy and cream to the reduction sauce and let cook together for another 5 minutes. Stir in the floured butter in knobs, let the sauce reduce and thicken. Stir in the lingonberries, season the sauce with salt and pepper. Cut the roasted venison into slices, serve with the sauce. Brussels sprouts and spaetzle make the perfect accompaniment.