Venison pot roast with devils on horseback

01. September 2013

Duromatic: For 4 persons

Preparation time: 35 minutes
Marinating time: 4-7 days in the fridge
Cooking time: 90 minutes

Ingredients / Venison pot roast

  • 1 kg oven-ready venison joint
  • 1 l red wine
  • 10 cl red wine vinegar
  • 150 g roasting vegetables (carrots, celeriac, leeks)
  • 2 juniper berries
  • 2 thyme sprigs
  • 4 tbsp sunflower oil for browning
  • 20 g tomato purée
  • 30 cl game stock
  • 20 cl gravy
  • Freshly milled salt & pepper

Ingredients / Devils on horseback

  • 8 prunes without stones
  • 8 slices of streaky bacon
  • 8 tooth picks
  • Wrap slice of bacon around each prune and fix into place with toothpick

Preparatory work

  • Cut vegetables for roasting into fairly large pieces of about 1 cm.
  • Place venison joint together in a container with red wine, red wine vinegar, juniper berries, sprigs of thyme and vegetables for roasting and leave to marinate in the fridge for several days. (The meat must be completely covered with the marinade; it might possibly need more red wine.)


Take the meat and vegetables for roasting out of the marinade and allow to drain well. Heat up the marinade (do not allow to boil) and immediately pass through a fine cloth.

Season the meat with freshly ground salt and pepper. Heat the sunflower oil in the Duromatic, brown the meat all over and take out. Add vegetables and brown well, pour away excess oil, add tomato purée and fry together with vegetables to give colour. De-glaze with the heated up and strained marinade and reduce to approx. 10 cl.

Add meat together with 30 cl of game stock, close Duromatic and heat until the second ring appears. From this point cook at a constant temperature for approx. 35 minutes. (The cooking time depends on the thickness and quality of the meat)

Once the end of the cooking time has been reached, take the Duromatic off the hob and only open once the pressure has completely reduced.

Take the venison joint out of the Duromatic and keep warm. (The meat must fall off the meat fork.) Pass the cooking liquid through a fine sieve and top up with the gravy.

Reduce to the consistency desired on the hob and season to taste with freshly ground salt and pepper. Fry the devils on horseback in a little sunflower oil until crisp or cook in the oven for approx. 5 minutes at 180°C. Slice the meat, pour over the sauce and garnish with the devils on horseback.


The ginger-red cabbage (October’s recipe) and butter spaetzle go really well with this.

Rudolf Lehmann

Venison pot roast with devils on horseback

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