Intro:
When it comes to cozy home cooking, few dishes evoke images of warmth and comfort quite like a perfectly roasted hirschkeule. This German recipe for venison haunch, also known as Hirschkeule, is a true delight for the senses. The rich flavors of the venison, combined with aromatic herbs and spices, create a dish that is both hearty and elegant. Whether you’re looking to impress your guests or simply craving a delicious meal for your family, this hirschkeule recipe is sure to become a favorite in your culinary repertoire.
Hirschkeule
Ingredients:
– 1 venison haunch (about 3-4 pounds)
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon juniper berries, crushed
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– Salt and pepper, to taste
– 1 cup red wine
– 1 cup beef or venison broth
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
Instructions:
1. Preparing the Venison: Preheat your oven to 350°F (180°C). Pat the venison haunch dry with paper towels and make small incisions all over the meat. Insert the minced garlic into the incisions, distributing it evenly.
2. Seasoning the Venison: In a small bowl, mix together the olive oil, crushed juniper berries, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the venison, making sure to coat it thoroughly.
3. Roasting the Venison: Place the seasoned venison haunch in a roasting pan and transfer it to the preheated oven. Roast the hirschkeule for about 1.5 to 2 hours, basting it occasionally with the pan juices. The meat is done when a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
4. Making the Sauce: Once the venison is cooked to your desired level of doneness, remove it from the oven and transfer it to a cutting board to rest. In the meantime, deglaze the roasting pan with red wine over medium heat, scraping up any browned bits from the bottom.
5. Finishing the Sauce: Add the beef or venison broth to the pan and bring the mixture to a simmer. In a small saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Gradually whisk the roux into the pan sauce, stirring constantly until the sauce thickens.
6. Serving: Slice the rested venison haunch against the grain into thin slices and serve it with the rich pan sauce drizzled on top. Pair the hirschkeule with your favorite side dishes, such as roasted vegetables, mashed potatoes, or buttered egg noodles.
Enjoy your flavorful and tender hirschkeule, a dish that transforms any gathering into a special occasion. This recipe allows you to bring a taste of rustic elegance to your table with minimal effort. Feel free to experiment with different herbs and spices to tailor the flavor to your liking. Hirschkeule is a classic dish that never fails to impress, making it a perfect choice for cozy dinners or festive occasions.
