Braised venison with lingonberry sauce

Braised venison with lingonberry sauce

Based on 18 ratings

Difficulty

Medium 👍
40
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
2½ kg venison shoulder
small onions (red)
carrot
1 clove garlic
½ celery root
1 tbsp tomato paste
500 ml red wine
allspice berries
juniper berries
bay leaf
500 ml venison stock
1 l quince juice
200 g lingonberry jam
vegetable oil for frying
sugar
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • oven
  • baking dish
  • ladle
  • saucepan

Step 1/7

Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.
  •  kg venison shoulder
  • salt
  • pepper
  • cutting board
  • knife

Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.

Step 2/7

Roughly chop onions, carrot, and garlic. Peel and cube celery root.
  • 3 small onions
  • 1 carrot
  • 1 clove garlic
  • ½ celery root

Roughly chop onions, carrot, and garlic. Peel and cube celery root.

Step 3/7

Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 - 8 min. Add tomato paste and continue to cook approx. 2 - 3 min. until tomato paste is lightly roasted.
  • 1 tbsp tomato paste
  • vegetable oil for frying
  • large saucepan
  • cooking spoon

Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 - 8 min. Add tomato paste and continue to cook approx. 2 - 3 min. until tomato paste is lightly roasted.

Step 4/7

Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.
  • 500 ml red wine
  • 2 allspice berries
  • 3 juniper berries
  • 1 bay leaf
  • oven

Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.

Step 5/7

Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.
  • 500 ml venison stock
  • 1 quince juice
  • baking dish
  • ladle

Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.

Step 6/7

When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.
  • 200 lingonberry jam
  • sugar
  • salt
  • pepper
  • saucepan
  • cooking spoon

When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.

Step 7/7

Pour lingonberry sauce over venison to serve. Enjoy!

Pour lingonberry sauce over venison to serve. Enjoy!