Deer Roast

Deer Roast
Preparation30 min.
Cook120 min.
Тotal150 min.
"The gourmands are already putting their napkin in their lap, which is a sure sign that you`ve got a plate of perfectly cooked venison coming your way."


  • deer - 53 oz (1500 g), meat from the legs
  • bacon - 3.5 oz (100 g)
  • oil - 2 tablespoons
  • margarine - 1/3 cup (75 g)
  • broth - 6 1/5 cups (1500 ml), hot
  • salt
  • black pepper
  • juniper - fruits
  • red wine
  • jam - 1 tablespoon, currants
  • lingonberries - 1 tablespoon
  • cream - 1 cup (250 g)
  • salt
  • lemon juice

How to cook

Remove the meat using a knife, wash and dry it. Spike it with bacon, some salt and pepper on all sides and fry it well in a mixture of oil and margarine. Place 6-8 crushed juniper berries in the oil remaining from the frying of the meat, dilute with a little red wine and add the broth.

Return the meat and put it in the oven to stew for about 90 minutes at 230°F (110 °C), pouring sauce over the meat from time to time. When done, remove the meat, you can put it back in the now turned off oven to keep it warm. Add a little water to the sauce and let it come to a boil again. Put a little flour to make it thicker, add the jam and lingonberries and bring to a boil once again.

Then add some salt, pepper and lemon juice. Add the cream, stir and put everything through a sieve to get a smooth sauce. You can spike the meat, by covering it from all sides with strips of bacon and securing them using thread.


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