Zahnstange Der Wildbret Bayerart (Venison Bavarian Style)
Ready In: 2 hrs 20 mins
Yields: 1 rack
Ingredients
- 1 rack of venison
- 2 quarts buttermilk
- 5 slices bacon
- 3 tablespoons butter
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 5 sprigs parsley, chopped
- 5 juniper berries, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 pint sour cream
- 2 tablespoons madeira wine
Directions
- Soak rack of venison in buttermilk for two days in a refrigerator.
- After 2 days, remove the skin. Wrap bacon around the rack and place in Dutch oven with butter. Brown on all sides.
- Add the chopped vegetables along with the rest of the ingredients except the sour cream and wine. Add enough water to Dutch oven so meat and vegetables do not burn.
- Cook at 350F for about 1 1/4 to 1 1/2 hours.
- When done, strain the sauce and whisk in the sour cream and wine. Thicken the gravy, if necessary, with flour and water or cornstarch.
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