INFO
A nice holiday dish. Usually using deer (biche).
Details
Ingredients
- 2-3 lb Venison Roast
- 50 cl of Red Wine
- 2 Shallots
- 1-2 Lb of Potatoes
- 2 Tbsp of Cognac
- 10 cl of Oil
- 50 gr of butter
- A tad of flour (1 Tbsp)
- One large zest of orange
- 1 Clove (clou de girofle)
- Salt and Pepper
Method
- The evening or morning before, marinate the roast with the wine, cognac, minced shallots, clove. Place in the fridge for about 12 hours
- Pre-heat oven at 190C
- Dry out the roast, set the marinade apart
- In a pan, reduce by about half the marinade over hight heat
- Peel and cut in thick slices the potatoes
- Take 25 gr of the butter and mix it with the flour
- In a frying pan, heat some oil (I usuall use clarfied butter here) then fry the potato slices until they are tender (about 20-25 mn)
- Rub the roast with the remaining butter, salt and pepper
- Place the roast in the oven-safe pan for about 20 minutes
- Take the roast out, and set aside, cover with alu foil
- On high heat, add the marinade to the oven pan, stir while bringing to a boil
- Bit by bits, incorporate the mixture of flour and butter, keep stirring until it thikens
- Season the sauce & Serve
Note: Goes very well with mash potatoes
Quick View
| Traditional | |
|---|---|
| Serve | 6 |
| Preparation Time | 12 h + 40 mn |
| Cooking Time | 30 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |