Roehnüsschen on Burgundy Sauce

Cut the meat into four pieces Ó 150 g and rinse under running water, pat dry and set aside to cool. Chop the venison bones and brown them in a roasting pan. Chop the roasted vegetables, add to the bones form and fry heartily. Add the juniper berries, peppercorns and paradeis pulp and roast for another 5 to 8 minutes.

Dust with flour, stir and fill up with red wine. Season with salt and pepper and simmer at moderate temperature for 1 hour.

Then strain the sauce and reduce to 3/4 liter.

Add the cranberry jelly to the sauce, season again and thicken.

Roast the meat on both sides for 4-5 minutes and let it rest. Serve the dish together with the glazed apples and, for example, almond balls.

Our tip: Use high-quality red wine for a particularly fine taste!

Related Recipes:

Wild Duck Breast with White Pepper Sauce and Marinated Red CabbagePlace the duck bones with all the ingredients for the pepper sauce – except the white pepper itself and... Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Pickled Soup ChickenRemove as much fat as possible and cut the chicken into pieces. Chop the vegetables, boil with wine and... Rabbit Terrine(*) For a pie dish of about 1250ml capacity, enough for six to eight servings. Rinse, dry and skin the rabbit... Burgundy Roast with Red Wine Sauce1. clean and coarsely chop the greens. Bring to a boil in a large saucepan with 5- 7 liters of water. Add 5... Rolled Shoulder of VenisonPeel and dice half of the onion, carrot and celery. Put them in a suitable bowl together with the shoulder of... Braised Beef with Red Wine Sauce, Stuffed Savoy Cabbage AndRoughly dice the celery, carrots, onions, parsley root. Season the meat with salt and pepper and fry it... Lemon Chicken – Morocco1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste... Earth Apple Mille Feuille with Dhronbach Trout and Pointed Cabbage on White Burgundy Vinegar SauceRemove the skin from the potatoes and cut them into very thin slices (using a slicing machine). Place the... Oski’s Game SauceIn a suitable roasting pan, roast the chopped game bones and calf’s feet in olive oil in a heated oven...