Braised leg of venison - in a cherry sauce
As the winter chill sets in and the hunting season reaches its zenith, we often find ourselves blessed with nature's bounty, manifesting in the form of venison. While sometimes we opt for the sophistication of a pink-centered delicacy, there are days when nothing comforts the soul like a richly braised dish.
For this hearty meal, we're preparing two legs of venison, nestled atop a robust bed of onions, celeriac, carrots, garlic, a mix of dried forest mushrooms, and plump button mushrooms. We add a few dabs of butter for richness, a generous scattering of herbs, and season with salt and pepper. The aroma of dried juniper berries permeates the meat, infusing it with the essence of the wilderness.
We begin by roasting the legs to develop a deep color and layer of flavors. Then, we introduce a frozen block of our dark, homemade cherry juice, though a robust wine or stock could also embrace the role of the braising liquid. The venison is then left to slowly simmer, transforming over the hours into something truly special.
As evening descends, we meticulously strain the stock and braising liquid from the vegetables. This golden liquid is then returned to the pan, thickened with a swirl of cream, and seasoned to perfection. Fresh carrots and a new batch of mushrooms join the symphony, adding texture and brightness to the dish.
The venison, now tender and deeply flavored, is sliced and returned to the sauce for a final simmer, ensuring every piece is coated in the luxurious sauce.
Yes, it's not the prettiest dish, but beauty in cooking isn't always visual. The deep, dark flavors, the way the scent fills the home—it's a feast for the senses that only a true braised stew can deliver. Served alongside a mountain of creamy mashed potatoes, it's the ultimate end to a cold winter's day—comfort food that warms from within and reminds us of the simple pleasures that the colder months bring.
Braised Leg of Venison Recipe
Ingredients:
2 venison legs
1 onion, chopped
1 celeriac, chopped
2 carrots, chopped
3 garlic cloves, minced
1 cup dried forest mushrooms
1 cup fresh button mushrooms
2 tbsp butter
Herbs (rosemary, thyme), salt, and pepper to taste
1 tbsp dried juniper berries
2 cups dark homemade cherry juice (or wine/stock)
1 cup cream
Fresh vegetables (carrots, mushrooms) for the sauce
Instructions:
Preparation: Preheat your oven to 350°F (175°C).
Place the venison legs in a large roasting tray.
Surround with onions, celeriac, carrots, garlic, and both types of mushrooms.
Add butter, herbs, salt, pepper, and juniper berries on top.
Roast: Roast in the oven until the meat gets some color (about 30 minutes).
Braise: Add the cherry juice (or wine/stock) to the tray.
Cover and reduce the oven temperature to 300°F (150°C).
Braise slowly for 1-3 hours until the meat is tender.
Final Touches: Remove the venison legs and set aside.
Strain the braising liquid and vegetables into a saucepan.
Thicken the sauce with cream, and add fresh vegetables and mushrooms.
Slice the venison and add it back into the sauce.
Simmer everything together for a few minutes to marry the flavors.
Serve: Serve the braised venison with a generous side of mashed potatoes for a comforting winter meal.
Enjoy the rich, deep flavors of this traditional winter dish, perfect for warming up after a day in the cold.
