Venison with Wild Mushrooms

Name: Venison with Wild Mushrooms
Yield: Serves 10-12
Cuisine: France
Ingredients: 1 cup/250 ml veal stock; 1 cup/250 ml sour cream; salt and pepper; 3 tbsp/45 g butter; 3 cups cranberry sauce (for serving); 1 tbsp chopped parsley; 1 lb/500 g fresh wild mushrooms, trimmed, or 2 oz/60 g dry wild mushrooms, soaked and drained; ¼ lb/125 g common mushrooms, quartered; red wine marinade (double quantity); 7-8 lb/3.2-3.6 kg haunch or saddle of venison; ¼ lb/125 g piece of bacon, cut in lardons; 3 tbsp/45 g lard or oil

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The older the venison and the stronger you like the flavor, the longer it should marinate (for a maximum of three days). Spätzle are a good accompaniment to this festive roast.

Ingredients

red wine marinade (double quantity)
7-8 lb/3.2-3.6 kg haunch or saddle of venison

Europe
France
Dinner
Gluten-free
Mediterranean

Method

Make the marinade and let it cool. Lard the venison with the bacon lardons.
Set the venison in a deep bowl and pour over the marinade to half cover the meat. Cover and refrigerate for one to three days.
Heat the oven to 400°F/200°C. Drain the venison and pat it dry with paper towels; strain and reserve the marinade. In a roasting pan, heat the lard, a