Venison roast with Romanesco cabbage

Venison roast with Romanesco cabbage

Deer roast with Romanesco cabbage is served with homemade pear chutney. Remove white tendons and skins from deer roast. Tie the meat together with yarn. Season with salt and pepper. Heat the lard in a roaster. Deer roast all around 10 to 15 minutes brown vigorously. Soups Dice vegetables and onion. Put the meat on a plate. Brown soups, vegetables, onions, juniper berries and 1 bay leaf in the roaster. Deglaze with wine. Put the meat on the vegetables. Put a lid on it. Deer roast 60 minutes at medium temperature braise. For the chutney, peel and chop the pears. In a frying pan let out butter. Brown the pears, sprinkle with sugar and caramelise. Deglaze with balsamic vinegar. Add cloves, 1 bay leaf, cream and pepper. Cook until syrupy. Divide Romanesco cabbage into florets, boil in salt water for 10 to 15 minutes. Bake the potatoes in the preheated oven at 190° C for 15 minutes. Wrap deer roast in aluminium foil and let rest. Pour the sauce through a sieve into a saucepan. Extend with rear. Bring to the boil and thicken with dark sauces Binder. Drain Romanesco cabbage in a sieve. Deer roast with Romanesco cabbage, pear chutney and duchess potatoes arrange. Serve with sauce.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
906 kcal
70 g
66 g
36 g

(C)opyright by Marions Kochbuch