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Rehbraten

Serves 4 to 6 Entree meat

Rehbraten

Rehbraten is a beloved dish from the heart of the Black Forest and Bavaria, where it finds its place on tables especially during cooler months. This version captures the essence of home-cooked comfort, a reflection of how a German family might serve it without any pretense. It's a dish deeply rooted in tradition, where the simplicity of ingredients speaks volumes, and a second helping is always welcomed.

The rich, gamey flavor of venison is beautifully complemented by the slight sweetness of red wine and the earthiness of juniper berries. Bacon adds a smoky depth, while carrots and onions provide a subtle sweetness that balances the dish. Finished with a touch of cranberry sauce, each bite offers a harmonious blend of savory and sweet, seasoned gently with fine sea salt and black pepper. It's a dish that comforts and satisfies, perfect for savoring slowly.

Ingredients

  • 1.2 kgvenison roast
  • 200 mlred wine
  • 100 gbacon — for larding
  • 2carrots
  • 1onion
  • 8juniper berries
  • 2 tbspclarified butter
  • cranberry sauce — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 1.2 kg venison roast generously with fine sea salt and black pepper. Crush the 8 juniper berries slightly to release their aroma and rub them into the meat. Allow the meat to rest at room temperature for at least 30 minutes to let the flavors penetrate.
  2. Dice the 100 g bacon into small pieces. Peel and slice the 2 carrots into rounds, and chop the onion finely. These will form the aromatic base for your dish.
  3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the venison roast and brown it on all sides. This should take about 3-4 minutes per side, aiming for a deep, golden-brown crust.
  4. Remove the venison from the pot and set it aside. In the same pot, add the bacon pieces and cook until they are crispy and have rendered their fat. Add the chopped onion and carrot slices, sautéing them until the onion is translucent and the carrots begin to soften.
  5. Return the venison to the pot, nestling it among the vegetables. Pour in 200 ml of red wine, ensuring the liquid reaches about halfway up the sides of the meat. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
  6. Reduce the heat to low and allow the venison to braise slowly. Check occasionally, turning the roast to ensure even cooking. The meat is done when it is fork-tender and the internal temperature reaches about 70°C (160°F), which should take approximately 1.5 to 2 hours.
  7. Once cooked, remove the venison from the pot and let it rest on a cutting board. Skim any excess fat from the surface of the braising liquid. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
  8. Slice the venison roast into thick slices and serve with the braising vegetables and sauce. Accompany the dish with cranberry sauce and your choice of potatoes, Spätzle, or fresh bread for a complete meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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