English version: The Ultimate German Venison Roast 🦌 | A Classic Holiday Dish by Chef Matthias Menz

venison roast

🥗Healthier: pork tenderloin

💰Cheaper: beef roast

Pork tenderloin is leaner and more accessible.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

juniper berries

🥗Healthier: rosemary

💰Cheaper: thyme

Rosemary offers a similar aromatic profile.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories.

Season the venison meat with salt and black pepper.

Sear the venison meat in a hot pan.

Set the meat aside after searing.

Sauté onions in the same pan.

Add red wine and let it reduce for flavor.

Add broth and water to cover the meat about two-thirds.

Return the meat to the pot.

Cook for about 40-45 minutes until done.

Strain the sauce through a sieve.

Finish the sauce with butter and cream, ensuring it doesn't curdle.

Slice pears against the grain for serving.

Serve with extra sauce and cranberry jam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens