Rack of Venison with Red Wine Sauce
Ingredients
- Ingredients
- 1 Venison rib
- 3 Tbsps Red wine vinegar
- 5 Tbsps butter
- 2 onions
- 2 carrots
- 4 Tomatoes
- 1 small piece ginger
- 6 bay leaves
- 2 sprigs thyme
- 100 grams Bacon
- ⅛ l Red wine
- 200 milliliters Vegetable broth
- salt
- peppers
- Whipped cream (for the sauce)
Preparation steps
Rinse the saddle of venison and remove the skin and tendons. Soak a kitchen towel with the vinegar and wrap the venison in the towel, refrigerate overnight. Take out 2 hours before you're ready to cook and pat dry.
Preheat the oven to 250°C (approximately 475°F).
Melt the butter in a large Dutch oven and saute the venison on all sides. Remove. Peel the ginger and thinly slice. Rinse, peel and finely chop the carrots. Peel the onions, chop finely. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter, core and cut into cubes.
Add the bacon, carrots, onions and tomatoes to the pan and saute briefly. Stir in the bay leaves and thyme and place the venison, flesh side up on top of the vegetables. Season lightly with salt and pepper, sprinkle with the ginger. Roast the venison 15 minutes, sprinkling with the red wine and broth. After 15 minutes, open the oven door a bit, cover the meat with foil and let stand 20 minutes
Remove the meat from the oven and lift it out of the pan. Strain the sauce through a sieve and into a saucepan. Cut the meat fillets from the bone and slice diagonally. Arrange the venison and bones decoratively in the pan. Season the sauce with cream to taste and pour into a gravy boat. Serve the meat with the sauce and if desired, with fresh dumplings.
