Red Deer roast with cherry sauce
Nestled in the embrace of the autumnal woods, the red deer offer a seasonal bounty that's been part of our local tradition for generations. As the leaves paint the forest floor with vibrant colors, we take part in the age-old practice of hunting, ensuring a balance in nature and a treat for the table. Today, we bring to you a culinary creation that's close to our hearts – the Red Deer Roast, a staple of Scandinavian fare that captures the essence of the wild.
The roast, a tender cut from the deboned leg of the red deer, is swathed in a cotton netting to maintain its form and ensure an even cooking. Browned to perfection in the savory richness of bacon fat, it's then nestled on a bed of earthy root vegetables and (perhaps dried) wild forest mushrooms, each element coming together to infuse the meat with an array of rustic flavors. A touch of tomato concentrate adds depth, while a generous pour of homemade black cherry juice (or your choice of wine) introduces a subtle fruitiness that complements the robust game.
In the quiet heat of the oven, the roast transforms, taking on the complex symphony of flavors from its aromatic bedding. A watchful eye and a trusty thermometer guide us to the perfect doneness, ensuring each slice is succulent and rich. The final flourish is the sauce – a silken reduction of the pan juices, refined and enriched, hugging the tender slices of deer.
Accompanying this hearty dish is a vibrant salad – a crunch of red cabbage, the earthy sweetness of hazelnuts, and the juicy pop of grapes – alongside a robust, freshly-baked bread. It's a meal that speaks of the land, of tradition, and of the simple luxury of home cooking. The red deer, once roaming free, now brings warmth and sustenance to our table, and we honor it with every bite.
Scandinavian Red Deer Roast
Ingredients:
1 Red deer roast (about 2-3 pounds)
Cotton netting or butcher's twine
3 tablespoons bacon fat or butter - Or just use bacon as is
2 large carrots, chopped into chunks
1/2 large celeriac root, peeled and chopped
A handful of celeriac stalks, chopped
2 onions, quartered
A mix of dried forest mushrooms
1 tablespoon tomato concentrate
A few peppercorns
Fresh or dried herbs like thyme and rosemary
1-2 cups homemade black cherry juice or red wine
Salt to taste
Heavy whipping cream (for thickening the sauce)
Instructions:
Preparation: Preheat your oven to 350°F (175°C). Wrap the red deer roast in the cotton netting or tie with butcher's twine to hold it together and give it shape.
Searing: Heat the bacon fat or butter in a cast-iron skillet over medium-high heat. Brown the roast on all sides until it gets a nice, caramelized crust.
Creating the Roasting Bed: Remove the roast and add the chopped vegetables (carrots, celeriac root, and stalks), onions, dried mushrooms, tomato concentrate, peppercorns, and fresh herbs to the same skillet. Sauté them for a few minutes until they start to soften.
Braising: Place the roast back on top of the vegetables. Pour the black cherry juice or wine around the meat until it comes up about 1 inch in the skillet. Season with salt.
Roasting: Transfer the skillet to the preheated oven. Roast the meat to your desired level of doneness, checking the internal temperature with a meat thermometer (130°F for medium-rare, 140°F for medium).
Making the Sauce: Once the roast is done, remove it from the oven and let it rest. Strain the vegetables and juices into a saucepan, pressing to extract as much liquid as possible. Bring to a simmer and reduce slightly. Stir in heavy whipping cream and continue to simmer until the sauce thickens to your liking. Adjust seasoning with salt.
Serving: Slice the roast and serve with the creamy sauce, a hearty salad of red cabbage, hazelnuts, and grapes, and some robust bread.
Enjoy the deep, rich flavors of the forest with this lovingly prepared roast that's perfect for a family gathering or a festive autumn meal.
More simmered and juicy autumn recipes:
