Venison with Apples
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-3 lb venison roast 2 rashers bacon, sliced 1 small onion, chopped
1/4 celeriac, diced 2 cups dry red wine 1/4 cup red wine vinegar
4 cloves 1 tsp. thyme 2 bay leaves
1/4 cup brandy 4 sour apples, peeled, cored, and sliced thick (1/2")



1 A few hours or a day before cooking, lard the roast with the slices of bacon by making incisions into the meat with a small paring knife and stuffing in the bacon. Leave covered in the fidge.
2 Preheat the oven to 400 F.
3 Put the venison in a medium roasting pan. Add the chopped onion and celeriac. Pour on the red wine and the vinegar. Add the cloves, thyme, and bay leaves. Season with salt and freshly ground black pepper. Put in the preheated oven and roast for 15 minutes. Baste the meat with the cooking liquid and reduce the heat to 350 F. Cook for another 15 minutes.
4 Add the apples and brandy to the pan, baste the meat, and roast till done, another 30 minutes for medium-rare or 45 minutes for medium.
5 When the meat is done, remove it and the apples to a platter, then reduce the sauce on high heat on top of the stove until it is thickened slightly.
6 Serve with potatoes or rice and either green beans or a green salad.

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