Braised venison with cranberry sauce
1. Peel the carrots, parsley roots, onion and garlic cloves and chop roughly. Put into a saucepan with the rest of the ingredients. Pour on the white balsamic vinegar, the red wine, the orange juice and the water and bring to the boil. Then leave the marinade until completely cold. Place the haunch of venison in the marinade, cover and leave to marinate in the refrigerator for at least 24 hours. Then take it out and dab it dry. Pour the marinade through a sieve and measure off 1.5 litres of the liquid. Take out the spices, remove the vegetables from the sieve and lay out ready. Preheat the oven to 180°C.
2. Heat the olive oil in a large roasting tin and sear the haunch on all sides. Add the vegetables from the marinade and cook briefly.Add the honey and the cranberries, pour on the measured quantity of the marinade and braise the haunch in the oven on the middle shelf for about 1 1/2 hours. Then take the meat out of the gravy, cover and keep warm. Pour the meat gravy through a sieve. Clean the carrots and the celeriac, peel, cut into fine cubes and brown in the clarified butter. Pour on the collected gravy from the meat and reduce to 500 ml over a strong heat. Mix the cornflour with a little cold water and use it to thicken the gravy. Drain the cranberries and mix in. Cut the haunch of venison into slices and serve with the cranberry sauce.
3. My red cabbage dumplings go with this really well: thicken the prepared red cabbage and apple with the cornflour and allow to cool. Shape into dumplings and stand them in the freezer compartment for about 1 hour, until the outer layer is frozen. Toss the dumplings first in the flour, then in the egg and lastly in the breadcrumbs. Fry in the oil until golden brown and serve with the braised venison.