Deer roast

Deer roast

For venison roast, preheat the oven to 200° C. Rinse and dry the meat. Cut the bacon into thin slices. Fry half of the bacon in a roaster and remove the bacon again. Season venison roast with pepper and salt and fry all around vigorously. Put the meat on a plate. Cut vegetables and onion into cubes and sauté. Add spices and juice. Pour on half the stock. Add the venison roast again and cover with the remaining bacon slices. Fry in the middle of the oven for 45 minutes. Gradually add the rest of the stock. Remove bacon after 45 minutes. Melt the butter. Leave the venison roast in the oven for another 45 minutes and brush with butter again and again. Wrap deer roast in aluminium foil and let rest. Pour the sauce through a sieve into a saucepan. Add the cranberries and bring to the boil briefly. Drain the chanterelles, warm in the sauce and extend with water. Mix the starch flour in a little cold water and thicken the sauce with it. Cook spaetzle. Pears drip off. Whip the cream until stiff, stir in the cranberry jelly and fill into the pears. Cut deer roast into slices, arrange on plates with sauce and spaetzle and serve with pears.

Servings: 6, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
596 kcal
30 g
45 g
32 g

(C)opyright by Marions Kochbuch