Wenn sich das Fleisch so von der Keule löst, ist es perfekt! Maibockbraten an Erdbeer-Rotweinjus

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.

Preheat oven to 350°F (175°C).

Season the venison roast with salt and black pepper.

Heat olive oil in a large skillet over medium heat until shimmering.

Sear the venison roast on all sides until browned, about 3-4 minutes per side.

Remove the roast and set aside.

In the same skillet, add chopped onions, carrots, and celery; sauté until softened, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in juniper berries, bay leaves, and thyme; cook for another minute.

Pour in red wine and scrape up any browned bits from the skillet.

Add beef broth and bring to a simmer.

Return the venison roast to the skillet, along with any juices.

Cover and transfer to the preheated oven; roast for 1.5 to 2 hours until tender.

Add sliced mushrooms and chopped bacon to the skillet halfway through cooking.

Remove from oven and let rest for 10 minutes before slicing.

Cooking Techniques

Spice Level:

Dietary

Allergens