Baked venison in the oven
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3 hours
1. Wipe the meat with paper towels and peel the films and bone crumbs. Game and lamb never wash .
2. Peel and cut the garlic into longitudinal pieces. Pepper the meat with garlic. Salt and pepper, rub with ground dry thyme, wrap in foil and leave for 1 hour in pickle.
3. For the sauce, finely chop the onions. Cut garlic (1 clove) into thin plates. Mash cranberries in a stupe.
4. Transfer the pickled meat to the oven and cook at 180 degrees 1 hour and 10 minutes.
4. Heat the melted butter in a frying pan and put the garlic onions in the oil. Vegetables should not roast much, so a small fire is needed. Add a little dried basilic.
5. When the onion is soft, add cranberries and wine, a pinch of salt, a tablespoon of sugar and a little red pepper to it. Stir, cover and simmer over the lowest heat for 15 minutes.
6. After 1 hour and 10 minutes, turn the meat and cook for another 30 minutes at 250-260 degrees (that is, at maximum, I have an oven until 240, for example) .
7. Grind the pan sauce in a blender (or pass through a meat grinder, sieve and other puffing devices) .
8. Serve the meat with the sauce. Potatoes or mushrooms (or both) are well suited to it. Nice!
Meat, game - 700 gr, Cranberries - 3 tbsp., Thyme, thyme - 0.5 tsp., Bulb onions - 1 pc., Garlic - 3 tsg., Salt - to taste, Mixture of ground peppers - to taste, Sugar - 1 tbsp., Melted butter - 50 gr., Basil - 0.25 tsp., Red wine - 150 ml, Red ground pepper - to taste