Arrosto Di Cervo Recipe

Name: Arrosto Di Cervo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 juniper berries; 2 fresh bay leaves; 10 peppercorns; 1 small chili; 1 21-ounce venison tenderloin; 1 bottle good-quality red wine; 1 1/2 ounces balsamic vinegar; 3 shallots, roughly chopped; 3 cloves garlic, crushed with a knife; 8 juniper berries; 6 cloves; 1 fresh bay leaf; 2 tablespoons brown sugar; 2 ounce unsalted butter, separated; sea salt and ground pepper; 1 tablespoon good-quality olive oil

Servings: persons

8 juniper berries
2 fresh bay leaves
10 peppercorns
1 small chili
1 21-ounce venison tenderloin
1 bottle good-quality red wine
1 1/2 ounces balsamic vinegar
3 shallots, roughly chopped
3 cloves garlic, crushed with a knife
8 juniper berries
6 cloves
1 fresh bay leaf
2 tablespoons brown sugar
2 ounce unsalted butter, separated
sea salt and ground pepper
1 tablespoon good-quality olive oil

1
Crush the juniper berries, bay leaves, peppercorns and chili in a mortar.
2
Rub this mixture into the meat and let it stand at room temperature for about 1 hour.
3
Preheat the oven to 250F.
4
In the meantime, put the sauce ingredients except the butter, salt and pepper in a saucepan and bring to the boil.
5
Simmer gently until reduced to about 7 ounces.
6
Strain the liquid through a sieve and return it to the pan.
7
Add the butter and heat until it melts into the sauce.
8
Taste for salt and pepper.
9
Keep warm while you cook the venison.
10
Heat the butter and oil in a frying pan and as soon as the butter begins to foam, put the venison into the pan and brown it quickly on all sides, sealing in the juices.
11
Transfer the meat to an oven tray and roast for about 10 minutes if your venison weighs more or less than 21 ounces, calculate the cooking time based on 15 minutes per 18 ounces for medium-rare.
12
It is important to rest the meat for as long as you cooked it in the oven, loosely wrapped in foil to keep it warm.
13
Slice the meat, place it on a warmed serving plate and pour over some sauce, then sprinkle some coarse sea salt over it.
14
Put the rest of the sauce in a bowl to serve on the side.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 juniper berries, 2 fresh bay leaves, 10 peppercorns, 1 small chili, and more.

Yes, Arrosto Di Cervo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arrosto Di Cervo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions