Haunch of venison roasted pink


800 g haunch of venison
Pepper, black, from the mill
Ghee or oil for frying
1 sprig of lemon thyme
2 tablespoons of butter
2 cloves garlic, cut-leaved
1 teaspoon of cocoa nips (cocoa Splitter)

For the sauce:
200 ml very good red wine
100 ml port wine, red
400 ml meat stock / gravy
50 ml cherry juice
pinch of allspice
pinch of cardamom

For the tart cherries:
1 glass vinegar cherries
butter, cold
1 tablespoon brown sugar

To garnish:
1 sprig of thyme


Season the meat and sear in butter. Put on a grate with bottom plate. Bake in the oven with convection at 190 ° C about 10-15 minutes. Then open the oven door, turn down temperature to 80 ° C and cover the meat with aluminum foil. Let rest for 30 minutes.

Meanwhile, boil the sauce with the red and port wine to half, add gravy and boil down to about 300 ml. Add cherry juice and spices, may add a tablespoon of cold butter.

Lift the canned cherries from the Sud, caramelize with 1 tablespoon brown sugar and some cold butter. Glaze with 40 ml vinegar and sprinkle with grated horseradish.

When the meat is beautiful pink, remove from the oven. Roast in butter with garlic and thyme again. Add cocoa nips, butter and glaze good. Then cut the meat into slices and serve with the cherries on hot plates. Garnish with sauce, thyme and horseradish.


This dish goes very well with potato gnocchi, which are panned in grated, roasted hazelnuts with butter and salt.