Venison Loin & Venison Bolognese Recipe

Ingredients For Venison Loin & Venison Bolognese Recipe

• 600 gram Loin of venison
• 200 gram Venison mince
• 50 gram Carrots
• 50 gram Onion
• 50 gram Celery
• 1 Garlic Clove
• 1 teaspoon Fresh thyme
• 200 milliliter Red wine
• 1 Plum tomato
• 500 milliliter Brown chicken stock
• 0.25 Juniper powder
• 1 teaspoon Redcurrant jelly
• Olive oil
• 2 kilogram Venison bones
• 0.5 Carrot
• 0.5 Leek
• 0.5 Onion
• 2 sprig Fresh thyme
• 4 Juniper berries
• 750 milliliter Red wine
• 1000 milliliter Brown chicken stock
• 300 milliliter Veal stock
• 2 Bay leaves
• 50 milliliter Sherry vinegar
• Vegetable oil
• 2 Juniper berries
• 1 teaspoon Redcurrant jelly
• 200 milliliter Port
• 1 Celeriac
• 200 milliliter Double cream
• 2 sprig Fresh thyme
• Chicken Stock
• 1 Garlic Clove
• Salt
• Ground black pepper
• Olive oil
• 50 gram Carrots
• 50 gram Onion
• 50 gram Celery
• 200 gram Venison mince
• 200 milliliter Red wine
• 1 Garlic Clove
• 1 teaspoon Fresh thyme
• 1 Plum tomato
• 500 milliliter Brown chicken stock
• 0.25 Juniper powder
• 1 teaspoon Redcurrant jelly
• 2 kilogram Venison bones
• Vegetable oil
• 0.5 Carrot
• 0.5 Leek
• 0.5 Onion
• 50 milliliter Sherry vinegar
• 750 milliliter Red wine
• 2 Bay leaves
• 4 Juniper berries
• 2 sprig Fresh thyme
• 1000 milliliter Brown chicken stock
• 300 milliliter Veal stock
• 2 Juniper berries
• 1 teaspoon Redcurrant jelly
• 200 milliliter Port
• 1 Celeriac
• 2 sprig Fresh thyme
• 1 Garlic Clove
• Chicken Stock
• 200 milliliter Double cream
• Salt
• 600 gram Loin of venison
• Salt
• Ground black pepper