Venison with Roasted Vegetables

A beautiful mix of aromas and flavors. Venison lovers, its worth the indulgence!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.5 kg Game meat, roe deer, fresh

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 5 dag Meat, pork, smoked bacon

  • 2 bouquet Parsley, fresh

  • 100 g Mushrooms, mushrooms, fresh

  • 1 dl Oil, olive

  • 1 piece Onion, raw

  • 3 pieces Carrot, fresh

  • 100 g Kohlrabi, raw

  • 2 dl Water

  • 1 dl Alcohol, Wine, White

Steps

  1. Wash the meat and dry it with a paper towel, then rub it with salt and pepper. Cut the bacon into strips. Wash the parsley, shake it off, and finely chop it, then sprinkle it evenly over the meat. Roll the venison leg into a "roulade," cover the outer side of the roulade with bacon, and then tie the leg with kitchen twine. Make sure the ingredients stay in place. Peel the onion, wash it, and cut it into rings. Wash the carrots, peel them, and cut them into rings. Thoroughly wash and clean the kohlrabi and cut it into smaller pieces.

  2. Preheat the oven to 220 °C. Clean the mushrooms, wash them, and wipe them with a cloth. Cut them into thicker slices. Pour oil into a fireproof baking dish and place the tied meat in it.

  3. Sprinkle the onion, carrots, mushrooms, and kohlrabi over the oil. Push everything into the preheated oven and bake for 20 minutes. While baking, baste the meat once or twice with the juice from the baking dish and turn it over.

  4. After 20 minutes of baking, add water and 1 deciliter of white wine to the fireproof baking dish. Bake for another 30 minutes, then remove the dish from the oven, let the dish cool slightly, and serve.

Nutrition Information (Per 100g)

  • Calories: 148.96 kcal
  • Fat: 7.11 g
    • Saturated Fat: 2.91 g
  • Carbohydrates: 0.73 g
    • Sugars: 0.28 g
  • Protein: 18.15 g
  • Fiber: 0.11 g