2025 Cuvée Barrique dry

Ingredients

• 1000 gboneless venison round
• 10 piecesjuniper berries
• 150 gsour cream (Schmand)
• 500 mlgame stock
• 2 piecescarrots
• 150 gceleriac
• 2 piecesonions
• 2 tbsptomato paste
• 30 gbutter
• 2 tbspvegetable oil
• 1 pinchsalt and pepper

Preparation

1. 1Pat the venison thoroughly dry and season all sides with salt and pepper.
2. 2Peel the carrots, celeriac, and onions, and cut them into roughly 1 cm dice.
3. 3Heat the vegetable oil in a large roasting pan and sear the venison round vigorously on all sides, then remove.
4. 4Brown the diced vegetables in the remaining fat, stir in the tomato paste, and roast briefly.
5. 5Deglaze with the game stock, add the lightly crushed juniper berries, and return the meat to the roasting pan.
6. 6Cover and braise over medium heat for about 75 minutes until the meat is tender.
7. 7Remove the meat from the pan and keep warm, then pass the sauce through a fine sieve.
8. 8Stir the sour cream into the sieved sauce, let it reduce slightly, enrich with butter, and season to taste with salt and pepper.