Oven-roasted venison with red wine and spices | Classic Romanian game dish
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Masterpiece
Sezamo
O rețetă vânătorească clasică de toamnă: friptură fragedă de căprioară, marinată în vin roșu Fetească Neagră cu mirodenii tradiționale și rumenită domol la cuptor. O explozie de arome bogate și savoare autentică românească.
Preparation method
Marinating and preparing the meat
Trim any sinew or membrane from the venison and rinse it under cold running water, then pat it thoroughly dry with paper towels. Cut the yellow onions into thick slices and the carrots into rounds, and lightly crush the garlic cloves.
Place the meat in a deep glass or ceramic dish. Add the cut vegetables, bay leaves, dried thyme, and black peppercorns, then pour the Fetească Neagră red wine over all the ingredients. Cover the dish and let the meat marinate in the refrigerator for at least 4-6 hours or overnight, turning it occasionally to absorb all the flavours.
Browning and oven roasting
Remove the meat from the marinade and pat it lightly dry. Strain the marinade and set aside the liquid and vegetables separately. Season the meat generously with sea salt on all sides. In a heavy-bottomed pot or ovenproof roasting pan, heat the sunflower oil and brown the meat over high heat for 2-3 minutes on each side until an appetizing brown crust forms.
Chef's tip
For optimal tenderness of the venison, overnight marinating is the key to success: the acidity of the red wine and the spices break down the fibers and impart a rich, noble aroma.
The sauce remaining in the pan can be blended or reduced for a few minutes over low heat with a cold knob of butter for an impeccably glossy, velvety finish.
27 min
Under an hour
