Venison Roast Braised for a Long Time (Langtidsbraseret Dyrebov)

Posted: 10/01/2014 in Hunting

Reblogging this so I can add the recipe to my book when I get home tonight 🙂

Translations of Danish Recipes

Braised Venison

This recipe was found on Mad og Bolig

Serves 4

1 venison roast (ca 1 1/2 kg)
1 dl cider vinegar
Sea salt and fresh-ground pepper
5 onions
3 red onions
5 shallots
2 bulbs of garlic
1 botle ale or another dark beer (33-50 cl)
5 dl apple cider
1/2 bundle thyme
1/2 bundle broad-leaf parsley

Make a few slits in the roast so it can absorb fluid and seasoning, and rub it with a bit of vinegar, salt, and pepper. Peel the onions and roughly chop them. Peel the garlic cloves, but leave them whole. Place the onions pieces in a roasting pan, set the roast atop, and pour beer, vinegar and cider in. Add the thyme (save a few sprigs for serving), salt, and pepper. Cover with aluminium foil and place in an oven you’ve preheated to 160 C. Let the venison roast for 3 1/2-4 hours…

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