Main Course

Porter-Braised Red Deer

Name: Porter-Braised Red Deer
Prep time: 35 min
Cook time: 3 h 5 min
Total time: 3 h 40 min
Yield: 4 servings
Ingredients: 1 kg Red deer roast; 2 dl Blackcurrant juice (concentrate); 4 dl Porter beer; 1 dl Soy sauce; 8 st Juniper berries; 6 st Pearl onions; 2 st Garlic cloves; 45 ml Thyme (fresh); 10 st Black peppercorns; 2 st Beef bouillon cubes; 20 st Potatoes (small); 12 st Carrots (small); Butter

3 h 40 min 4 servings

Part of menuChanterelles, Red Deer and Almond

If the elk is the king of the forest, the red deer is its prince. With its mild but very tasty game flavour, it is a real treat to serve, and perfect for an autumn Sunday dinner. You can also use another meat such as elk, and even beef works very well thanks to the rich, full-flavoured sauce.

Servings

Ingredients

Red deer roast2.2 lb
Blackcurrant juice (concentrate)0.8 cups
Porter beer1.7 cups
Soy sauce3.4 fl oz
Juniper berries8 pcs
Pearl onions6 pcs
Garlic cloves2 pcs
Thyme (fresh)1.5 fl oz
Black peppercorns10 pcs
Beef bouillon cubes2 pcs

Potatoes (small)20 pcs
Carrots (small)12 pcs
Butter

Nutrition per serving

Energy632 kcal

Protein63.8 g

Carbohydrates69.1 g

Fat5.7 g

Fiber7.5 g

Instructions

Halve the pearl onions and mix all the ingredients for the braising liquid in a casserole so that it just covers the meat. If it doesn’t, turn the roast regularly. Simmer slowly for about 3 hours. The meat is done when it almost falls apart on its own.

Take about 200 ml (¾ cup) of the braising liquid and mix it with 200 ml (¾ cup) of cream. Boil for a few minutes, stirring constantly, and add more of the braising liquid if you want a stronger sauce. Save the rest of the liquid and freeze it; it makes an excellent base for sauces for other meals.

Boil the potatoes in plenty of salted water. Drain, add a knob of butter and toss so the potatoes turn slightly glossy.

Blanch the carrots in boiling water for about 5 minutes, then fry them in plenty of butter.

Carve the meat, remembering that the end piece belongs to the cook. Plate the meat, potatoes, carrots and sauce with a spoonful of blackcurrant jelly on warmed plates. Serve at once.

Tips & Inspiration

Carving

Carving means cutting meat, such as a roast, into thin slices before serving. Straight after cooking, let the meat rest for 10 minutes so it cools slightly; it settles and stays juicier.

Game

Game such as red deer, roe deer and elk is lean, with a full, slightly foresty flavour. The low fat content means the meat dries out easily, so large roasts are best cooked slowly in liquid, as in a stew or a porter-braised roast. Smaller, tender cuts such as fillet are seared quickly and served pink. Juniper, thyme and blackcurrant are classic flavours with game.