Main Course
Roast Venison with Mushrooms
Prepare a stylish and indulgent feast with our roasted venison with mushrooms recipe.
60 min
Prep time
70 min
Cook time
6
Servings
Medium
Difficulty
2h10
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Lard the meat.
-
2
Place the larded meat in a dish containing pepper, juniper berries, and cloves, and drizzle it with the oil and cognac from the marinade.
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3
Turn it frequently for a minimum of 30 minutes to an hour.
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4
Drain the meat, season with salt and pepper, and brown it on all sides over the heat in a casserole containing 30 g of butter. This should take about 15 minutes; if needed after this time, add 2 or 3 tablespoons of strained marinade.
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5
Cover and continue cooking covered in an oven preheated to a fairly hot temperature (200°C) for approximately 40 minutes (or longer according to your preferred level of doneness).
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6
Remove the meat and keep it warm.
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7
Add washed and drained mushrooms to the cooking process and cook them for 5 minutes.
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8
Meanwhile, boil the broth with parsley, sugar, and spices from the marinade in a small saucepan for 5 minutes.
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9
Sprinkle the mushrooms with breadcrumbs (which will thicken the sauce), pour over the strained broth, and after 5 minutes of cooking, add cream and cognac.
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10
Remove at first boil, adjust seasoning by adding possibly some cayenne pepper.
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11
Slice the roast and serve it surrounded by the mushrooms.
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12
Serve the sauce on the side.
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