Swedish-style roast Cervena venison filled with dried fruit
- 1.6 kg Cervena Venison Denver leg
- 100 g dried apricots
- 100 g dried apple
- 40 g dried prunes
- 3 onions
- 2 carrots
- 4 ml apricot brandy
- 2 tbsp vegetable oil
- 20 g butter
Preparation
Steep the dried apricots in the apricot brandy and leave to stand for one hour.
Peel the onions and carrots. Cut the onions into quarters and the carrots crosswise into thirds.
Place the venison on a large chopping board and cut through the thicker parts with a sharp knife, folding them out flat on the board.
Season the venison with salt and pepper. Put the brandied apricots, plums, and dried apple in alternate layers on the meat. Then carefully roll up the venison.
Bind the rolled venison loin with kitchen twine so that the roast retains its shape while being cooked or turned, and so that the dried fruit doesn't fall out.
Heat the oil in a roasting pan and then seal the venison on all sides. Roast in a pre-heated oven at 150° C. Frequently turn the rolled venison and deglaze, pouring 100 ml water over the meat.
After one hour, add the onions and carrots, and put the butter onto the meat in small knobs.
Continue roasting for another hour, frequently turning the venison and adding water to the juices in the pan. Use a carving fork to check whether the meat is done.
To serve
Remove the kitchen twine and cut the roast into slices around 2 cm thick.
Serve with vegetables and the gravy juices from the roasting pan.
Servings4
INGREDIENTS
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Preparation Steep the dried apricots in the apricot brandy and leave to stand for one hour. Peel the onions and carrots. Cut the onions into quarters and the carrots crosswise into thirds. Place the venison on a large chopping board and cut through the thicker parts with a sharp knife, folding them out flat on the board. Season the venison with salt and pepper. Put the brandied apricots, plums, and dried apple in alternate layers on the meat. Then carefully roll up the venison. Bind the rolled venison loin with kitchen twine so that the roast retains its shape while being cooked or turned, and so that the dried fruit doesn't fall out. Heat the oil in a roasting pan and then seal the venison on all sides. Roast in a pre-heated oven at 150° C. Frequently turn the rolled venison and deglaze, pouring 100 ml water over the meat. After one hour, add the onions and carrots, and put the butter onto the meat in small knobs. Continue roasting for another hour, frequently turning the venison and adding water to the juices in the pan. Use a carving fork to check whether the meat is done. To serve Remove the kitchen twine and cut the roast into slices around 2 cm thick. Serve with vegetables and the gravy juices from the roasting pan. |
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