Description
Offered to taste tender, juicy and flavorful venison, which is one piece in a spicy cranberry marinade. Do not be confused by reindeer, it really turns out very tasty. The preparation time excluding the marinating meat.
Ingredients
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Venison
1500 g
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Black pepper
1 tsp
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Pepper lemon
1 tsp
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Zira
0.5 tsp
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Coriander
1 tsp
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Chili
1 tsp
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Oregano
1 tsp
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Salt
2 tsp
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Thyme
1 tsp
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Rosemary
3 sprig
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Balsamic
1 tsp
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Cranberries
400 g
Cooking
Meat clean from the films, rinse, dry.
Dry seasoning mix, grind in a mortar.
Cranberries wash, dry. Put in blender and whip.
The cranberries add a sprig of rosemary, spices, wine and balsamic vinegar, mix well.
Well to coat meat with marinade on all sides and remove to marinate overnight in the refrigerator.
The next day remove the meat from the fridge, wrap in parchment paper and foil. Preheat the oven to 220 C and bake for 20 minutes, then reduce temperature to 170 C bake for 60 minutes. To turn on the oven.
Cooked meat can be served hot as a complete dish, and chilled as cold meats with sweet-sour cranberry sauce.
Bon appetit!
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