Serve this dish is better with mashed potatoes or toasted white bread.And, of course, if you do not have venison (anything can happen, not found in the refrigerator), you can replace it with beef.
you need:
500 g pulp venison (beef)
2 tbsp.l.
flour 1 onion 1
root parsnip 2 carrots
150 ml beef broth
1-2 Art.l.lingonberry jam (blackcurrant, cranberry jam)
200 g chanterelles (mushrooms, wild mushrooms)
4 juniper berries
150 ml cream (30% fat)
100g marinated pearl onions
4 tbsp.l.melted butter (2 tbsp. l. butter oil + 2 tbsp. l. vegetable oil)
100 g of fresh cranberries (thawed, cranberry, black currant)
salt, black pepper, chopped parsley
For the marinade:
500ml of light beer (red wine)
1 small onion
2 hours. l.chopped rosemary 1 bay leaf
5 juniper berries
Preparation:
Chop finely the onion, bay leaf break, knife blade to crush the juniper berries.Slice the venison pieces measuring about 6 cm. Put the spices and the meat in a deep bowl, pour beer (wine), stir, cover and place in refrigerator for 12-24 hours.
Cut julienne parsnips, onion half rings, carrots into small cubes, large mushrooms cut into slices.
Preheat the oven to 180-200 degrees C.
Remove meat from marinade, pat dry with a paper towel and put on a plate.Strain the marinade through a strainer into a clean bowl.Add lingonberry jam and lightly whisk.
Roll the meat in flour, shake off excess.Preheat a large heavy frying pan with 2 tbsp.l.ghee.Sear the meat on all sides until golden brown.Add salt and pepper to taste.Transfer the meat to a plate.
Preheat iron (ceramic) a patch, adding the remaining melted butter.On medium heat, fry the onions for 2-3 minutes.Add carrots, parsnips, mushrooms, stirring occasionally, continue to cook for 3-5 minutes.Add the meat, bay leaves, juniper berries, pickled onions, beef broth, salt and pepper to taste.Pour the strained marinade, cover and place in oven for 1½-2 o'clock.
Turn off the oven, pour the cream, cover and leave the roast in the oven for 5-10 minutes.Remove the roast ready, sprinkle berries cranberries and chopped parsley.
Photo source: carina-forum.com
Articles Source: carina-forum.com
