Die Feiertage stehen vor der Tür und die Suche nach dem perfekten Weihnachtsbraten beginnt. Wie wäre es mit einem Klassiker der Wildküche? Geschmorte Rehkeule ist nicht nur ein Gaumenschmaus, sondern auch eine nachhaltige und regionale Wahl. Mit dem Hashtag #WildaufWild und einem Bezug zur Jagd wird dieser Festtagsbraten zum echten Highlight auf dem Weihnachtstisch.

Geschmorte Rehkeule - ein Klassiker für das Weihnachtsfest 2020 #WildaufWild #Jagd #Weihnachtsbraten

The camera woman said “Smile and hello everyone, and a warm welcome to a new episode of Hans Kock in April. I am excited that you have tuned in again and I am especially thrilled that I now have 1700 subscribers! Yes, 1700 more people following this channel. My last video was very well received, and I am ecstatic about having 20,000 views. I would be grateful if you all could leave a subscription, a thumbs-up, and a friendly comment in the channel, as we celebrate these thousand subscribers. We will not do anything special, but will make our usual everyday cuisine with wind. For today’s recipe, I have brought the classical dish of roast venison, made with carrots, celery, onions, and herbs like rosemary, thyme, and a little bit of garlic. We added chopped tomatoes, homemade broth from red wine, and some spices that you can customize according to taste. We will also need a Dutch oven. I wish you all a lot of fun watching this episode, and let’s get started by preparing the vegetables.”

Cutting the vegetables is a straightforward process; we dice them all up into small pieces, including the peels and everything else. We start by roasting the venison until it’s brown on the outside before moving on to the next part. After trimming off some of the skin because it’s very chewy, we rub the meat with salt and add it to the pot along with the vegetables. We want to avoid the meat shrinking, which squeezes out all of the liquid, so we let it brown on both sides in the oven without burning. The vegetables and ground tomatoes are slowly stirred and reduced, so that the broth can deglaze the Dutch oven, forming a glaze at the bottom.

Now, we would normally add wine to the broth, resulting in a thick, syrupy mixture at the bottom. This glaze then loosens and breaks apart, and we can add our meat or chicken to the pot to continue cooking with it. We garnish it with some more broth, making sure the meat is fully submerged in the liquid. We then cook it on low heat, covered, for about one and a half hours until it is tender and soft. We should check it frequently during cooking, and add more broth or water, as needed. We then let it rest for about 20 minutes, and slice it into pieces.

On Sunday, we will demonstrate how to present the roast venison with side dishes such as dumplings, red cabbage, and other classics. We want to ensure that we have enough time to talk about these wonderful side dishes, so stay tuned! We found that we forgot to add any herbs, but we will be adding some marjoram soon. If you prefer, you could add some bay leaves or juniper berries to the venison dish.

In summary, this episode is a classic dish made with venison, and it takes some time to cook, but it is well worth the wait. It is best to plan ahead if you want to make the dish, refrigerate it, or freeze it. It is an excellent choice for special occasions or holidays, and you will not be disappointed.
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