Rehrücken mit Kartoffel-Selleriepüree, Ofengemüse und einer super dunklen Bratensoße ist ein absoluter Gaumenschmaus und eine perfekte Wahl für einen besonderen Anlass. Der zarte und saftige Rehrücken wird von einem cremigen Püree aus Kartoffeln und Sellerie begleitet, während das Ofengemüse eine leckere Beilage darstellt. Die super dunkle Bratensoße rundet das Geschmackserlebnis perfekt ab und lässt einem das Wasser im Mund zusammenlaufen.

Rehrücken mit Kartoffel-Selleriepüree, Ofengemüse und einer super dunklen Bratensoße

In this video, Thomas Koch shows us how to prepare a delicious autumn recipe, a pink roasted venison backstrap in a flavorful sauce with a side of vegetables including pumpkin, parsnips, and potato celery leek. What makes this video special is the collaboration with Franken Silvaner, a winery that sent them many great Silvaner Franken wines which pair wonderfully with red meat, game or duck.

In fact, Franken Silvaner have a great autumn promotion on their website called Silvaner Liegt Herbst, where they have many great recipes and wine pairings available for free download, as well as loads of information about the beautiful region of Frankenland.

To start, Thomas Koch uses a Venison backstrap with bone. By keeping the bones, they can later use them to create a sauce. He then adds some tomato paste, cinnamon, star anise, pimento, juniper, some bay leaves, a splash of red wine, celery, carrots, onions, garlic, salt and pepper. Everything is then seasoned and set aside while he prepares the venison.

The first step in preparing the venison is to remove the silver skin. This can be done easily with a knife by cutting under the skin, then gently lifting and slicing, keeping the blade as close to the skin as possible. The next step is to separate the meat from the bone, cutting along the bone until completely removed. The bone is then added to the tomato and vegetable mixture for the sauce.

The venison is then seasoned and seared before being placed in the oven. While the venison is cooking, the vegetables are prepared in large, uniform-sized pieces to ensure even cooking. Everything is slowly cooked in butter along with some tomato paste until it has developed a nice color, then the remaining red wine is added to the mixture.

Once the bones have taken on a nice, dark color in the oven, they are added to the vegetable mixture and covered with water. The mixture is then allowed to simmer over low heat for approximately one hour. It is important to remember to add a little salt but not too much, as reducing the sauce will intensify the flavor of the salt.

This is a perfect autumn recipe for a special occasion, and with the additional Franconian Silvaner wine pairings available for download, it is sure to be a hit with your dinner guests.
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