Zahnstange Der Wildbret Bayerart (Venison Bavarian Style) Recipe #328520
This excellent recipe is from the Red Lion Inn, Boulder Canyon in Boulder, CO. Times listed do not include marinating time. This recipe is served with Red Cabbage (Krassnaya Kapusta).
2½ hours | 20 min prep
1 rack
- 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
- 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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5 stars