SafePlates

Ingredients

• 1 kg venison roast
• 2 EL olive oil
• 2 large onions, diced
• 2 carrots, sliced
• 2 stalks celery, diced
• 3 cloves garlic, finely chopped
• 250 ml red wine
• 500 ml game stock or beef broth
• 2 bay leaves
• 1 sprig rosemary
• 1 TL dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 175°C.
2. Season the venison roast with salt and pepper. Heat the olive oil in a large roasting pan and sear the roast on all sides over high heat until nicely browned. Remove the roast from the pan and set aside.
3. In the same pan, sauté the onions, carrots, celery, and garlic until they are soft and lightly browned.
4. Add the red wine and scrape up the browned bits from the bottom of the pan. Let the wine reduce for about 5 minutes.
5. Place the venison roast back into the pan. Add the game stock, bay leaves, rosemary, and thyme. Bring everything to a boil.
6. Cover the pan with a lid and place it in the preheated oven. Braise the roast for about 2 hours, until the meat is tender.
7. Remove the roast from the oven and let it rest for about 10 minutes before slicing.
8. Pour the sauce through a sieve, taste and adjust the seasoning as needed, and thicken if desired.
9. Slice the venison roast and serve with the sauce. Side dishes such as dumplings, red cabbage, or spaetzle go excellently with it.