Venison Roast Braised for a Long Time (Langtidsbraseret Dyrebov)

 

 

This recipe was found on Mad og Bolig

Serves 4

1 venison roast (ca 1 1/2 kg)
1 dl cider vinegar
Sea salt and fresh-ground pepper
5 onions
3 red onions
5 shallots
2 bulbs of garlic
1 botle ale or another dark beer (33-50 cl)
5 dl apple cider
1/2 bundle thyme
1/2 bundle broad-leaf parsley

Make a few slits in the roast so it can absorb fluid and seasoning, and rub it with a bit of vinegar, salt, and pepper. Peel the onions and roughly chop them. Peel the garlic cloves, but leave them whole. Place the onions pieces in a roasting pan, set the roast atop, and pour beer, vinegar and cider in. Add the thyme (save a few sprigs for serving), salt, and pepper. Cover with aluminium foil and place in an oven you’ve preheated to 160 C. Let the venison roast for 3 1/2-4 hours, until it’s completely tender and nearly falls off the bone. Remember to baste the roast routinely. Let the roast rest for 10 minutes before carving. Serve with the baked onions, liquid from the pan, and a savoy cabbage salad. Sprinkle with lots of freshly chopped thyme and parsley.