
Quick overview
Ingredients for 4 people
800 g | Roast venison -> to the product |
1/2 bunch | parsley |
5 pcs. | Juniper berries |
3 pcs. | Allspice grains |
2 pcs. | bay leaves |
1 bunch | Soup vegetables |
500 g | Hard-boiling potatoes |
1 pc. | Horseradish root (approx. 5 cm) |
Salt |
Additional information
- Recipe by Markus Sämmer from the book Into the Wild
For this you need:

Red deer roast 800g
Preparation
1 Pat the meat dry and place in a large pan. Pour in enough cold water to cover it well. Slowly bring the water to the boil, skimming off the foam as it rises.
2 Wash the parsley, pat dry, pick off the leaves and chop finely. Add the parsley stalks together with the spices and 2 teaspoons of salt to the meat. Clean, wash and peel the soup vegetables, add the peelings and sections to the mixture. Cover the meat and simmer gently over a low heat for about 1.5 hours. It is cooked when the meat fork slides gently into the meat when pierced.
3 In the meantime, peel and wash the potatoes. Cut the soup vegetables and potatoes into bite-sized pieces. Remove the cooked meat from the stock and set aside. Ladle the stock through a fine sieve into a second pan, removing the seasoning ingredients. Cook the soup vegetables and potatoes in the stock for 20-25 minutes until soft.
4 To serve, cut the meat into slices and reheat briefly in the hot stock. Season the stock with salt and divide between deep plates or bowls with the vegetables, place the meat on top. Peel the horseradish and grate freshly over the top, then sprinkle everything with the parsley.
TIP: For a homemade game stock, you can put the remaining bones, tendon and meat trimmings from the game in cold water. Bring everything to the boil over a medium heat, skimming occasionally. Then add diced soup vegetables, a halved onion with skin and spices such as bay leaf, allspice and black peppercorns as well as a few juniper berries. Leftover herb stems can also be used in a broth. Add a little salt and leave everything to simmer for 2-3 hours with the lid slightly ajar. Strain and pour hot into screw-top jars. The stock will keep for a good 2 weeks in the fridge. Once cooled, you can also freeze it in portions in freezer bags.
Coypright: © DK Verlag/Mathias Neubauer
Keen for more?
There are many more recipes in the book Into the Wild by Markus Sämmer.
About Markus Sämmer
“Born to cook” – Markus Sämmer cooks according to this motto with creativity, enthusiasm and love for his profession. As a chef trained in top gastronomy with a lot of experience abroad, he combines natural local products with modern, international cuisine and creates new culinary delights time and time again. Markus is passionate about the mountains, the lake on his doorstep and the forests beyond – he fishes, collects wild herbs and mushrooms and grows his own fruit and vegetables. For inspiration, for grounding, for experimentation.