Fried Venison round knuckle

INGREDIENTS

For meat:

• ~1 kg venison round knuckle
• Salt
• Pepper
• Olive oil
• Game spices
• Rosemary
• Basil

For the sauce:

• 400 g red wine
• 1 large onion
• 4 tbsp sugar
• 15 g juniper berries
• Olive oil
• Salt
• Starch (if needed for thickening)

PRODUCTION PROCESS

Meat preparation and cooking

• We rub the venison well with a mixture of spices and olive oil.
• We leave it to marinate overnight so that the meat absorbs all the aromas.
• Fry in a hot pan on all sides to form a nice crust.
• Place on a baking sheet and bake in an oven at 160 °C for about 45–60 minutes, depending on the desired level of doneness.
• Once cooked, let it rest for 5–10 minutes before slicing to allow the juices to distribute evenly.

Preparing the sauce

• Finely chop the onion and fry in olive oil until soft.
• Pour in the red wine, add the sugar and crushed juniper berries.
• Heat over low heat until the sauce reduces by half and becomes more intense in flavor.
• Season with salt.
• If you need a thicker sauce, mix the starch with cold water and stir into the sauce until you reach the desired consistency.

DELIVERY

• Cut the cooked venison into slices.
• Served with juniper berry sauce and garnish – fried mini zucchini and fried blanched carrots.