Venison Roast

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Venison roast with dumpling, red cabbage and filled pear.



  •     3 lbs       Venison Loin, bone in
  •    1 tsp       Salt
  •    1 tsp       Pepper
  •    1 tbs       Vinegar
  •    100 g      Bacon
  • 1 punch      Soup Vegetables:

                     150 g Carrots
                     150 g Celeriac
                     150 g Leek
                     150 g Onion

  •          5     Juniper Berries
  •          2     Bay Leaves
  •        10     Peppercorns
  •  ¾ Liter     Water
  • 250 ml      Red Wine
  •     1 tbs     Flour
  •     2 tbs     Red Currant Jelly
  •     20 g      Porcini Mushrooms, dried

as a Side:

  • 4 half      Pears, cooked
  • 1 jar       Lingonberries


Prepare, wash and dry the meat.
Season with salt, pepper and drizzle with vinegar.
Cover with bacon slices.
Wash, clean and dice the soup vegetables and transfer together with the juniper berries, bay leaves and peppercorns to a roasting pan.
Place the meat on top, add the water and bake in the convection oven for 1½ hours at 350°F. Check meat temperature with thermometer.
After 30 minutes add the wine and cover the roast with aluminum foil.
Put the dried mushroom into an ovenproof dish, cover with water and place into oven to reconstitute the mushrooms.
Once the meat is done, remove from roaster, de-bone, cut into slices and keep warm.
Remove the juniper berries, peppercorns and bay leaves from the pot and discard.
Puree the sauce and strain through a sieve.
Mix the red currant jelly with the flour and stir into the gravy to thicken.
Season with salt and pepper to taste, add the mushrooms (with the water) and bring it to a short boil on top of the stove.
Place the meat back into the gravy.

Fill the half pears (could be from a can) with the lingonberries  and serve as side (see picture on top).

Serve with Red Cabbage and Dumplings.

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