Variety Meats: Venison 26 by Recipe Cottage

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	Venison 26

		Hirsch with Sour Cherry Sauce. 2 kg venison hind leg, bone-in 1/2 tsp pepper 1/2 tsp thyme 10 juniper berries, crushed 4 tbsp butter 12 strips bacon 1 onion, diced 1 carrot, diced 1 celery stalk, diced 3 tbsp parsley, chopped 50 ml dry red wine 3 tbsp melted butter 100 ml sour cherry juice 50 g pumpernickel crumbs 125 ml red wine 1/4 tsp coriander seeds, crushed salt pepper Worcestershire sauce 200 g sour cherries, canned Preheat oven to 240C. Rub pepper, thyme and juniper berries into meat. Melt butter in the roasting pan, place hind leg roast in pan and drape with bacon strips. Add onions, carrots, celery and parsley next to the roast and stir to mix the butter with the vegetables. Place in oven and roast for 25 min. Reduce heat to 185C and continue roasting for approx. 30 min basting frequently wit h the pan juices. Pour red wine over roast and continue roasting and basting for another 30 min. At this point remove bacon strips to brown the meat. Pour melted butter over roast and continue roastin and basting for another 30 min (check with meat thermometer). Place roast on a warm platter in the turned off oven with the door half open. Stir pan juices and vegetables through a sieve and return to the roasting pan. Add cherry juice, pumpernickel crumbs, red wine and coriander. Reduce to desired consistency and season with salt, pepper and Worcestershire sauce. Add the sour cherries and simmer for 5 more minutes.