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Print this Recipe    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
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


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