Tuscan roast venison from Gut Guntrams in Austria
A fancy recipe with parsnips, apples, cranberries, orange zest, and chocolate. It was created by Gut Guntrams near Vienna, whose café/restaurant is recommended by Falstaff.
Equipment
- 1 roaster / Casserole
Ingredients
- 600 g venison
- 100 g onion
- salt
- pepper (black)
- 600 ml game stock
- 5 g garlic
- 25 ml olive oil
- 80 g pastinaken
- 80 g apples
- 20 g tomato paste
- 50 g cranberry jam
- bay leaf
- allspice
- 1 tbsp orange peel (organic)
- 1 pinch of cinnamon
- Verjus (sour, non-alcoholic grape juice from Austria)
- 70 g chocolate (Fair Trade dark chocolate 80 %)
- Pine rosemary
Instructions
- Brown the meat all over in the roasting tin over a high heat.
- In the meantime, dice the onions, parsnips and apples, grate the zest from the organic orange.
- Remove the meat from the roasting tin and fry the onions in the oil first, then add the parsnips and apples and fry briefly.
- Deglaze with the game stock and Versus.
- Stir in the tomato purée
- Add the meat again and all the other ingredients and spices
- Leave to cook on a low heat with the lid closed for about 1.5 hours, turning the meat occasionally
Side dish
- Sage polenta and rose hip chutney go well as a side dish