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Haunch of venison Rezept zurück zur Rezeptübersicht

Haunch of venison Zutaten für 4 Personen

Zubereitungszeit: 60 Minuten

Schwierigkeit: knifflig


800 ghaunch of venison (off the bone)
4 ELpeanut oil
1 ELvenison spice oil
400 mlred wine
400 mlbroth
3 onions
2 carrots
1 leek
1 celery
50 gheavy sour cream (20 % milkfat)

Day before:
Remove tendons and skin from the meat, brush with around one tablespoon venison spice oil, place in a sealable container and let soak for one hour in the fridge. Wash vegetables, chop and add to the meat. Pour over with red wine and broth and allow to soak overnight.

Preparation day:
Preheat oven to 100 °C. Remove meat from the marinade and pat dry. Heat peanut oil in a roaster and fry the meat for around 5 minutes from all sides. Deglaze with the marinade. Place the roaster in the oven and cook for 3.5 hours - the core temperature should reach around 60 °C. Brush the haunch with the marinade occasionally so that it does not dry out. Bake the vegetables for around one hour in the oven as well. When the meat is done, brush it with another thin layer of venison spice oil. Boil down the gravy on the stove for a few minutes. Season with salt and pepper. Refine with heavy sour cream and thicken if necessary.

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