The sauce: in a pan, brown the leek, onion, sliced into
brunoise, parsley, celery, carrot with a bay leaf to simmer
in butter. Add red wine and game stock and let it reduce.
Season to taste with salt and pepper. Sieve the sauce
and add cream, cranberry jelly and tomato paste. Let it
reduce a little. Thicken the sauce.
You can serve this dish with croquettes, apples in the
oven, baked endives oven, baked endives or another
autumn or winter vegetable.
deer roast 'grand veneur’
bay leaf
red wine
game stock
pepper & salt
cream
cranberry jelly
tomato puree
The roast. Cook it according to weight. A roast of 1.5
Kg with bone in, is about 1 hour and 20 minutes at 185°C.
Check the cooking with a skewer. There should be clear liquid
flow out for a bloodless cuisson. If you want it pink, adjust
then adjust the roasting time.
The sauce: in a pan, brown the leek, onion,
sliced into brunoise, parsley, celery, carrot with
a bay leaf to simmer in butter. Add red wine
and game stock and let it reduce.
Season to taste with salt and pepper. Sieve the
sauce and add cream, cranberry jelly and
tomato paste. Let it
reduce a little. Thicken the sauce.
You can serve this dish with croquettes,
apples in the oven, baked endives oven,
baked endives or another autumn or winter
vegetable.
deer roast
grand veneur
bay leaf
red wine
game stock
pepper & salt
cream
cranberry jelly
tomato puree
The roast. Cook it according to weight. A roast
of 1.5 Kg with bone in, is about 1 hour and 20
minutes at 185°C.
Check the cooking with a skewer. There should
be clear liquid flow out for a bloodless cuisson. If
you want it pink, adjust then adjust the roasting
time.
