German recipes
- Thread starter panicoll
- Start date
Bavarianbrit
Well-Known Member
My german missus take all the stuff the general hunter discards - ribcage bone etc and cooks it up into a big pot of fon as basis for the next ones sauce strains of all the residue and robert is your uncle.
No Oom Pam music was used in the making of this meal...
Released in Bedford
Shot and cooked in Essex
![20200301_123307[1].webp](https://www.thestalkingdirectory.co.uk/data/attachments/104/104496-878d3eddd54889da86364e2e9c4234ea.jpg?hash=G3ejl0nNQC "20200301_123307[1].webp")
Tim.243
Released in Bedford
Shot and cooked in Essex
Tim.243
If you do a search on google for german venison recipes, quite a few come up eg
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www.simplyrecipes.com
nic
Venison Sauerbraten Is Classic German Comfort Food
Venison sauerbraten is a classic German pot roast: Venison or beef marinated and then braised in a rich sauce that's finished with crushed ginger snaps.
nic
White Hart
Well-Known Member
I've tried a few off this website and google can translate the web site.....
soschmecktjagd.de
I follow Ilka Dorn on Instagram and she / the Halali team have some great videos on you tube...
HALALI – So schmeckt Jagd
Mit Wildbret und Wildfleisch lassen sich leckere Gerichte kochen. Jägerin Ilka Dorn vom Halali Magazin zeigt die besten Wildrezepte: So schmeckt Jagd!
soschmecktjagd.de
I follow Ilka Dorn on Instagram and she / the Halali team have some great videos on you tube...
Bavarianbrit
Well-Known Member
Venison haunch bone
For the filling:
1 slice of bread (rye bread)
1 gingerbread bisquit
3 prunes
50 g bacon, mixed
1 tablespoon milk
pepper
salt
thyme
For the sauce:
Deer - bones from the legs
300 g roots carrots/swede/
1 tbsp tomato paste
500 ml wine, red
250 ml wild stock
some port wine
1 gingerbread bisquit
150 g sour cherries
Preparation
Separate the joint and cut the lower leg. The bone is hollowed out from the upper leg and also divided. Roast the bone pieces in the oven at 200-220 ° C until they have taken on a nice color. Meanwhile, the filling is prepared for the upper leg. Cut the bread, bacon and prunes into small pieces, grind the gingerbread and mix everything with the spices and milk to a solid mass. Put the filling in the bone cavity and tie the leg in shape using kitchen thread. coat the leg with the liquid butter.
The bones should now be of the correct color and are taken out of the oven and the leg placed in a suitable roaster in a hot oven. There it remains at this temperature for about 20-25 minutes. Then reduce the heat to 90 ° C and in the falling heat the leg is fried for 2.5 - 3 hours. During this time you have time to prepare the sauce and side dishes.
For the sauce,
Braise the roasted vegetables with a little oil, add the tomato paste, briefly cook, add the bones and deglaze with a little red wine. Reduce the liquid and deglaze with red wine until the red wine is almost completely reduced. Now add the game stock and simmer the sauce gently. The sauce is finished shortly before the end of the roasting time. To do this, remove the bones, partially puree the vegetables and put the sauce through a sieve. Use a ground gingerbread biscuit for binding and add the sour cherries to the sauce. Flavor with port wine and season with pepper and salt.
As a side dish we recommend everything that is often served with game, apple red cabbage or Brussels sprouts, dumplings, spaetzle.
For the filling:
1 slice of bread (rye bread)
1 gingerbread bisquit
3 prunes
50 g bacon, mixed
1 tablespoon milk
pepper
salt
thyme
For the sauce:
Deer - bones from the legs
300 g roots carrots/swede/
1 tbsp tomato paste
500 ml wine, red
250 ml wild stock
some port wine
1 gingerbread bisquit
150 g sour cherries
Preparation
Separate the joint and cut the lower leg. The bone is hollowed out from the upper leg and also divided. Roast the bone pieces in the oven at 200-220 ° C until they have taken on a nice color. Meanwhile, the filling is prepared for the upper leg. Cut the bread, bacon and prunes into small pieces, grind the gingerbread and mix everything with the spices and milk to a solid mass. Put the filling in the bone cavity and tie the leg in shape using kitchen thread. coat the leg with the liquid butter.
The bones should now be of the correct color and are taken out of the oven and the leg placed in a suitable roaster in a hot oven. There it remains at this temperature for about 20-25 minutes. Then reduce the heat to 90 ° C and in the falling heat the leg is fried for 2.5 - 3 hours. During this time you have time to prepare the sauce and side dishes.
For the sauce,
Braise the roasted vegetables with a little oil, add the tomato paste, briefly cook, add the bones and deglaze with a little red wine. Reduce the liquid and deglaze with red wine until the red wine is almost completely reduced. Now add the game stock and simmer the sauce gently. The sauce is finished shortly before the end of the roasting time. To do this, remove the bones, partially puree the vegetables and put the sauce through a sieve. Use a ground gingerbread biscuit for binding and add the sour cherries to the sauce. Flavor with port wine and season with pepper and salt.
As a side dish we recommend everything that is often served with game, apple red cabbage or Brussels sprouts, dumplings, spaetzle.
Now THAT sounds dee-lish-ious Sir!!.. Gotta try this recipe , I enjoy cooking something new and tasty for my family, and this sounds like it fits my bill ... Have you found that any specific Venison type suits this better than the others, or is it all much of a muchness as long as the meat is of good quality please??
Thanks for sharing this 'BavarianBrit'!!
ATB ..... and shoot safely
Thanks for sharing this 'BavarianBrit'!!
ATB ..... and shoot safely
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