Roast Venison

Clean root vegetables and cut into small pieces. Peel and dice the onion.

Salt and pepper the meat and fry briefly on all sides in a fireproof dish with a little oil.

Add the root vegetables and onion and fry briefly. Pour in some red wine and soup and braise the roast at 160 °C in the stove for about 2 hours.

Keep adding wine and soup so that the roast never cooks without liquid and enough moisture can evaporate in the stove.

At the end of the cooking time, wrap the roast in foil and let it rest for 5-10 minutes.

Strain the roast stock through a sieve, thicken with cold butter flakes and season with pepper and salt.

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