Roasted Haunch of Young Venison
The key to this dish is the delicate herbal cream sauce, which can be easily adjusted for various types of meat (red deer, roe deer, hare, Burgunderbraten). For young venison, the most delicate spicing is recommended.
And the wine to go with:
• A wine should not overpower this delicate dish; elegant mature Pinot Noir or a very fine Sankt Laurent would harmonise quite well.
• The slightly tart acidity of the lingonberries will find an excellent complement in a classic Blaufränkisch from Burgenland.
Coarsely chop the vegetables; leave the garlic cloves whole.
Sauté the parsley root, celery, carrots and leeks in lard and clarified butter until golden yellow. Add the finely chopped onions and garlic later, so that they do not burn. Brown the haunch of venison in a large pot (24–26 cm diameter), also in lard and clarified butter. Add the sautéed vegetables, herbs, juniper berries and laurel leaves.
Deglaze with red wine then scrape the solids from the vegetable pan with a bit of stock, and pour into the pot with the venison. Stir in the lingonberries or marmalade.
Cover the pot and braise under low heat (level 2 out of 9, for example) until tender – about 1–1.5 hours. Remove the venison and keep it warm; remove the laurel leaves.
Pour the sauce into a blender, add the Buttereinmach and blend thoroughly.Deglaze pot with stock, scraping solids from the surface.Add this to the sauce in the blender and mix thoroughly. Strain through a sieve back into the pot and simmer well, adding salt and pepper to taste. Blend the cream and sour cream well and stir them in; simmer, salt and pepper to taste. Flavour can be adjusted with a bit more stock wine and/or marmalade; adjust salt and pepper then at the end bring to a boil and simmer for 15 minutes.
Recommended side dishes: potato dumplings or fettucine and a stewed pear stuffed with lingonberries.
Suggested proportions: for 1 kg meat – 300g vegetables, half of which white (75g parsley root, 75g celery), and the remaining 150g carrots.
Serves 8 persons:
75 g parsley root
75 g celery
150 g carrots
100 g leeks
2 red onions
3 cloves garlic
lard and clarified butter for sautéing
1 kg kitchen-ready haunch of young venison
lemon thyme (or thyme and a bit of untreated organic lemon rind)
2–3 stalks parsley
5 juniper berries
3 laurel leaves
ca. 35 cl red wine
ca. 250 ml beef stock
ca. 1 tablespoon lingonberries (alternatively: redcurrant, raspberry or blackberry marmalade)
salt and pepper
125 ml double cream (whipping cream)
125 ml sour cream
*For the Buttereinmach: melt 50g butter in a saucepan; remove pan from the flame and stir in 50g sifted flour with a wooden spoon or a wire whip and sweat it for 2 minutes, stirring constantly to prevent it taking on any colour.