Venison Svickova in Cream Sauce

Name: Venison Svickova in Cream Sauce
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 6 portions
Ingredients: 1000 g venison haunch; 80 g bacon; 3 pcs carrot; 2 pcs parsley root; 150 g celeriac; 2 pcs onion; 60 g butter; 2 tablespoons vinegar; 1 tablespoon granulated sugar; 3 pcs bay leaves; 5 grains allspice; 8 pcs whole peppercorns; 4 pcs juniper; 1 teaspoon wholegrain mustard; 400 ml beef broth; 400 ml whipping cream; 1 pc lemon; salt; 12 slices bread dumpling; 100 g lingonberry compote

Eduard LáskaMeatCzech Cuisine x se líbilo

Venison svickova reinterprets the most famous Czech sauce in its game version. Fallow deer meat is larded with bacon, rests overnight with spices and is then slowly braised with root vegetables until tender. Thanks to the venison the sauce has a fuller flavor than the classic beef version, and it pairs beautifully with cranberries and bread dumplings. A proper festive Sunday lunch.

Příprava: 45min

Vaření: 2h 30min

CELKOVÝ ČAS: 3h 15min

Step by step process

Preparing the meat and braising

1
Venison svickova starts with preparing the meat. Trim the venison of silverskin and lard it with strips of bacon. Season with salt, rub with mustard and let it rest in the fridge, ideally overnight. This tenderizes the game and lets the flavors sink in.
2
Dice the carrots, parsley root, celeriac and onions. Heat the butter in a pot, fry the vegetables until golden and sprinkle with sugar. Let it caramelize lightly, splash in the vinegar and add the bay leaves, allspice, whole peppercorns and juniper.
3
Add the meat to the vegetables and sear it on all sides over high heat. Pour in the stock, cover and braise over low heat for 2 to 2.5 hours until tender. Turn the meat occasionally and add liquid as needed.

Cream sauce and serving

4
Take out the tender meat and keep it warm. Remove the bay leaves and whole spices, blend the base with the vegetables until smooth and pass it through a sieve back into the pot.
5
Pour in the cream and simmer the sauce for about 10 minutes while stirring, until it thickens. Season with lemon juice, salt and perhaps a pinch of sugar to balance the flavor.
TIP:
Tip: warm the lemon briefly (5-10 seconds) so the juice flows more easily. Cut it in half and squeeze the juice into a container. Catch the seeds, and if desired, squeeze the juice from both sides of each half. You'll get more juice.
6
Slice the meat and return it briefly to the hot sauce. Serve with bread dumplings, a spoonful of cranberries and a slice of lemon.