Bosch 8 Series Recipes page 141

Joint of venison in a red wine and juniper
sauce
[ I n d e x : ]
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Ingredients | For 8 servings
Large roaster with lid
Meat:
1.5-2 kg joint of venison, from the haunch,
boneless
Salt, Pepper, freshly ground
30 g clarified butter
30 g butter
Sauce:
1 medium onion
2 small carrots
1 small piece celeriac
½ leek
2 small garlic cloves
A few juniper berries
30 g butter
20 g sugar
5 sprigs thyme
1 tbsp tomato purée
250 ml tart red wine
2-3 cloves
1 bay leaf, 1 cinnamon stick
250 ml game stock from a jar
1 generous pinch strong mustard
Sugar
2 tbsp cranberries from a jar
Per serving
494 kcal, 12 g carbs, 23 g fat, 54 g protein,
1,0 BU
Preparation
1 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Season with salt and
pepper.
2 | Trim and peel the root vegetables. Cut the leek
in half lengthwise and wash thoroughly. Chop the
vegetables into pieces 1-2 cm in size.
3 | Heat the clarified butter in the roaster and sear
the meat well all over.
4 | Remove the meat from the roaster and place it
to one side.
5 | Briefly brown the vegetables, garlic cloves and
juniper berries in the roasting juices.
6 | Add 30 g butter to the roaster, then add the
sugar and leave to caramelise. Add the thyme to
flavour the juices. Add the tomato purée, fry it
with the other ingredients and then deglaze with
approx. 100 ml red wine. Add the cloves, bay leaf
and cinnamon stick and let the juices reduce. Top
up with the game stock.
7 | Place the meat into the roaster once again and
baste with 30 g butter. Cover over with the lid and
roast the meat as indicated. Turn after 1 hour and
20 minutes, and pour the meat juices over several
times after this point.
f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 D u r a t i o n 1 8 0 - 1 9 0 m i n u t e s 1 8 0 R o a s t e r w i t h l i d o n t h e w i r e r a c k , l e v e l 2 T o p / b o t t o m h e a t i n g
Poultry and meat | 139
8 | After the end of the cooking time, remove the
meat from the roaster and keep it warm. Pass the
sauce through a fine sieve and strain the
vegetables. Pour over the remaining red wine and
season with salt and pepper. Thicken the sauce
as desired and season to taste with mustard,
sugar and cranberries.
Setting procedure:
Top/bottom heating
Roaster with lid on the wire rack, level 2
170 °C
Cooking time:
3 hr. - 3 hr. 10 minutes
Tip:
You can bind the sauce by mixing together 1 tbsp
cornflour with a little cold water, mixing it quickly
into the hot sauce with a whisk and then letting
the sauce come to the boil again.