deer roast 'grand veneur’
The sauce: in a pan, brown the leek, onion, sliced into brunoise, parsley, celery, carrot with a bay leaf to simmer in butter. Add red wine and game stock and let it reduce. Season to taste with salt and pepper. Sieve the sauce and add cream, cranberry jelly and tomato paste. Let it reduce a little. Thicken the sauce.
You can serve this dish with croquettes, apples in the oven, baked endives oven, baked endives or another autumn or winter vegetable.
ingredients - info deer roast leek onion parsley celery carrot

deer roast 'grand veneur’

bay leaf red wine game stock pepper & salt cream cranberry jelly tomato puree
The roast. Cook it according to weight. A roast of 1.5 Kg with bone in, is about 1 hour and 20 minutes at 185°C. Check the cooking with a skewer. There should be clear liquid flow out for a bloodless cuisson. If you want it pink, adjust then adjust the roasting time.
Creative Cooking
Belgian Cuisine

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taste and tradition

the fiery passion
ingredients - info deer roast leek onion parsley celery carrot
The sauce: in a pan, brown the leek, onion, sliced into brunoise, parsley, celery, carrot with a bay leaf to simmer in butter. Add red wine and game stock and let it reduce. Season to taste with salt and pepper. Sieve the sauce and add cream, cranberry jelly and tomato paste. Let it reduce a little. Thicken the sauce.
You can serve this dish with croquettes, apples in the oven, baked endives oven, baked endives or another autumn or winter vegetable.
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Ingredients Directions

deer roast

'grand veneur’

bay leaf red wine game stock pepper & salt cream cranberry jelly tomato puree
The roast. Cook it according to weight. A roast of 1.5 Kg with bone in, is about 1 hour and 20 minutes at 185°C. Check the cooking with a skewer. There should be clear liquid flow out for a bloodless cuisson. If you want it pink, adjust then adjust the roasting time.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion