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Venison Sauerbraten

Venison Sauerbraten

210 min
  • 150 gcarrots
  • 100 gparsley roots
  • 1 pconion
  • 1 pcgarlic clove
  • 10 pcsjuniper berries
  • 8 pcsallspice berries
  • 10 pcsblack peppercorns
  • 1 stalkcinnamon
  • 4 pcscloves
  • 2 sheetsbay leafs
  • 5 sprigsthyme

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First, peel the carrots, parsley roots and onion and cut into pieces 2 cm in size. Coarsely chop the juniper, allspice and pepper using the bamix® processor. Peel the garlic and press it briefly once on the work surface. Put the garlic, juniper mixture, cinnamon, cloves, bay leaves and thyme in a disposable tea bag and tie tightly with kitchen twine.
Bring the vegetables, spice bag, 500 ml red wine and 150 ml broth to the boil in a pot. Add the vinegar and leave to cool. Put the meat and marinade in a large freezer bag, seal and leave in the refrigerator for 4 days, turning occasionally.
Remove the meat from the marinade about 1 hour before preparation, drain and leave at room temperature. Pour the marinade through a sieve, drain the vegetables well and save them. Remove the spice bag.
Preheat the oven to 180 °C.
Pat the meat dry and season all over with salt and pepper. Heat the clarified butter in a large roasting pan and sear the meat in it for 5 minutes on all sides. Remove the meat and roast the well-drained vegetables from the marinade in the roasting pan for about 3 minutes, while stirring. Stir in the tomato paste and stir-fry briefly.
Add 500 ml marinade, ¼ l red wine and the remaining 450 ml broth to the pan, season with salt and bring to the boil, covered. Put the meat in, cover and braise in the preheated oven on the 2nd rack from the bottom for about 2 hours, turning the roast once halfway through.
Remove the meat from the roasting pan, place on a preheated plate and leave to rest in the switched-off oven. Pour the sauce through a sieve into a small saucepan and reduce to about 500 ml over high heat. Add the starch and the red wine to the sauce and whisk with the bamix® beater until smooth. Allow the sauce to thicken to the desired consistency.
Cut the roast, fry the mushrooms and spread them over the meat. Heat the sour cherries in the sauce and spread over the meat. Serve the rest of the sauce with the meat.

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