Roast venison marinated with mushrooms Ingredients: For cooking: - 30 g of - butter - 1 level teaspoon of - salt, ground white pepper - 200 g of - mushroom For the marinade: - 5 tablespoons of - oil - 5 cl of - cognac - 6 grains of - pepper - 2 - cloves - 6 - juniper berries For the sauce: - 2 tablespoons of- chopped parsley marinade spices- 1 pinch of- sugar or brown sugar- 2 tablespoons of- crème fraîche- 1 tablespoon of-drop of cognac - tabasco with hot pepper - 20 cl of - broth - 1 tablespoon of - golden breadcrumbs - 1 - venison weighing 600 to 750 g - 50 g of - fatty bacon.
Utensils： 1 salad bowl 1 wooden spoon 1 oven ovens- 1 casserole dish- 1 brush -
Cooking:
1 hour
Phase 1
Wrap the meat in bacon.
Phase 2
In a dish, mix the pepper, juniper berries and cloves, then roll the meat in this cob mixturethese. Moisten it with oil and cognac then marinate it for 1 hour, stirring it often so that it is perfectly impregnated with its marinade.
Phase 3
Preheat your oven to 200°C (thermostat 6/7).
Phase 4
After 1 hour, drain it, season it. Brown it for 15 minutes in a buttered casserole dish (with 30 g of butter) which is oven safe. Turn it often so that it is nicely browned on all sides.
Phase 5
Filter the marinade and then add 2 or 3 spoons of it to the casserole dish, cover and continue cooking in a hot oven for 40 minutes or more depending on your cooking taste.
Phase 6
At the end of cooking, add the drained mushrooms and let them cook for 5 min.
Phase 7
Remove the meat from the oven and keep it warm.
Phase 8
In a small saucepan, bring the broth to the boil with the sugar, the filtered spices from the marinade and the chopped parsley. Leave to simmer for 5 mins.
Phase 9
Sprinkle the mushrooms with breadcrumbs, add broth and simmer for 5 minutes. Then add the cognac and the cream. Remove from the heat as soon as it boils and adjust the seasoning.
Phase 10
Cut the roast into slices which you will place on a hot serving dish. Surround it with mushrooms and serve with the strained sauce in a gravy boat.
Utensils： 1 salad bowl 1 wooden spoon 1 oven ovens- 1 casserole dish- 1 brush -
Cooking:
1 hour
Phase 1
Wrap the meat in bacon.
Phase 2
In a dish, mix the pepper, juniper berries and cloves, then roll the meat in this cob mixturethese. Moisten it with oil and cognac then marinate it for 1 hour, stirring it often so that it is perfectly impregnated with its marinade.
Phase 3
Preheat your oven to 200°C (thermostat 6/7).
Phase 4
After 1 hour, drain it, season it. Brown it for 15 minutes in a buttered casserole dish (with 30 g of butter) which is oven safe. Turn it often so that it is nicely browned on all sides.
Phase 5
Filter the marinade and then add 2 or 3 spoons of it to the casserole dish, cover and continue cooking in a hot oven for 40 minutes or more depending on your cooking taste.
Phase 6
At the end of cooking, add the drained mushrooms and let them cook for 5 min.
Phase 7
Remove the meat from the oven and keep it warm.
Phase 8
In a small saucepan, bring the broth to the boil with the sugar, the filtered spices from the marinade and the chopped parsley. Leave to simmer for 5 mins.
Phase 9
Sprinkle the mushrooms with breadcrumbs, add broth and simmer for 5 minutes. Then add the cognac and the cream. Remove from the heat as soon as it boils and adjust the seasoning.
Phase 10
Cut the roast into slices which you will place on a hot serving dish. Surround it with mushrooms and serve with the strained sauce in a gravy boat.