STROH Recipes: Roast venison with tipsy fruits

Make the Side Dish the Main Attraction

This recipe showcases a delectable roast venison dish that combines tender wild game meat with a touch of exotic rum-infused fruit. The juicy venison roast is seasoned with an aromatic blend of spices and then slow-cooked in the oven to create a tender and satisfying main course. To add a finishing touch, the dish is enhanced with a rum-infused fruit mixture that brings together the flavors of sweet fruits and the unique notes of STROH.

Ingredients for 4 Servings

For the venison roast

1 kg venison loin
2 bay leaves
5 peppercorns
10 juniper berries
2 cloves
5 sprigs of thyme
oil for frying
250 ml broth
1/8 l STROH
salt
black pepper

For the fruit

100 g dried plums
2 pears
2 apples
50 ml STROH 60
salt

Preparation

Preheat the oven to 200 °C fan.
Halve the pears and apples, remove the core. Soak them in STROH. Season with salt.
Rub the venison roast with salt on all sides.
Heat oil in a braising pan. Sear the roast on all sides.
Deglaze with STROH and let it cook off.
Pour in the broth. Add all the spices and fruit.
Continue cooking in the oven: For a medium-rare venison loin, braise for approximately 30 minutes, and for a well-done roast, braise for at least 45 minutes.
Remove from the oven and season the roast with black pepper.
Taste the pan juices and adjust the seasoning with salt if needed.
Slice the venison loin and generously serve with the pan juices and fruit.