flipRoast Venison with Juniper and Wild Berries
Roast Venison with Juniper and Wild Berries
Why this dish? Tell is above all a hunter of the heights; the game he brings back — roe deer, chamois — becomes the dish of honor at village festivals and oaths of free men like that of the Rütli.
A haunch of venison slowly roasted, rubbed with crushed juniper berries and accompanied by a sauce of wild berries and honey. The hunter's feast, reserved for weddings, festivals, and successful hunting returns.
Here is the meat of great days, friend! When my arrow has felled a roe deer in the scree, nothing is wasted: the haunch goes on the spit over beech embers. It is rubbed with juniper berries that the women pick on the slopes, and a little honey to brown the flesh. Patience — the wild beast needs a gentle fire and a watchful eye, otherwise it hardens like a boot. The day we swore on the Rütli to live free, believe me, it was the same meat that smoked on the tables, and no bailiff had his share.
- •Haunch of roe deer — one piece (festive meat)
- •Juniper berries — a good handful (alpine spice)
- •Wild berries (elderberry, bilberry, lingonberry) — one bowl (sauce and acidity)
- •Honey — two spoonfuls (binder and sweetness)
- •Melted lard or butter — as needed (fat)
- •Salt, wild garlic — to taste (seasoning)
Roast Venison with Juniper and Wild Berries
A haunch of venison slowly roasted, rubbed with crushed juniper berries and accompanied by a sauce of wild berries and honey. The hunter's feast, reserved for weddings, festivals, and successful hunting returns.
Why this dish? Tell is above all a hunter of the heights; the game he brings back — roe deer, chamois — becomes the dish of honor at village festivals and oaths of free men like that of the Rütli.
Here is the meat of great days, friend! When my arrow has felled a roe deer in the scree, nothing is wasted: the haunch goes on the spit over beech embers. It is rubbed with juniper berries that the women pick on the slopes, and a little honey to brown the flesh. Patience — the wild beast needs a gentle fire and a watchful eye, otherwise it hardens like a boot. The day we swore on the Rütli to live free, believe me, it was the same meat that smoked on the tables, and no bailiff had his share.
Ingredients (period version)
- Haunch of roe deer — one piece (festive meat)
- Juniper berries — a good handful (alpine spice)
- Wild berries (elderberry, bilberry, lingonberry) — one bowl (sauce and acidity)
- Honey — two spoonfuls (binder and sweetness)
- Melted lard or butter — as needed (fat)
- Salt, wild garlic — to taste (seasoning)
Ingredients
- Venison roast (haunch or shoulder) — 1.2 kg (festive meat)
- Juniper berries — 12 crushed berries (alpine spice)
- Blueberries or lingonberries — 200 g (sauce and acidity)
- Honey — 2 tbsp (binder and sweetness)
- Butter — 40 g (fat)
- Broth — 200 ml (sauce base)
- Salt, pepper, garlic — to taste (seasoning)
Method
- Rub the meat with salt, garlic, and crushed juniper berries; let rest for 1 hour.
- Sear the roast on all sides in melted butter to brown.
- Roast at 160°C, basting regularly, about 45 minutes to 1 hour depending on the piece (pink meat).
- Meanwhile, simmer the berries with honey and broth until a coating sauce forms.
- Let the meat rest for 10 minutes, slice, and spoon the berry sauce over it.
How it was made : Game was the noble meat par excellence in alpine valleys, reserved for special occasions. It was cooked on a spit over embers, flavored with juniper and berries that the mountain provided freely, with honey replacing sugar for medieval sweet-and-sour sauces.
The contemporary twist : Served on a slate with a quenelle of celeriac purée and a few fresh berries, the hunter's roast takes on the airs of a starred alpine inn table.
William Tell · Charactorium
