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–+ servings

Thuringian Venison Roast with Lingonberry Sauce

This Thuringian venison roast (Hirschbraten) is seared, then slow-braised in red wine and game stock with juniper and vegetables, finished with classic German lingonberries (Preiselbeeren).
Servings 4 people

Ingredients

  • 1.2 kg venison leg or shoulder
  • 2 onions roughly chopped
  • 1/2 celery root diced
  • 2 carrots roughly chopped
  • 2 tbsp clarified butter ghee or olive oil for frying
  • 250 ml ered wine
  • 500 ml game stock or vegetable yeast stock
  • 2-3 juniper berries slightly crushed
  • 2 bay leaves
  • 1 sprigs rosemary or use liquid rosemary
  • 1 dash salt
  • 1 dash pepper
  • 2 tbsp lingonberries

Instructions

  • Season the meat with salt and pepper, then sear in hot clarified butter.
  • Add vegetables, sauté briefly, deglaze with red wine and let it reduce.
  • Add stock, spices and herbs, then cover and braise in the oven (160°C, 2–2.5 hours).
  • Remove roast, strain sauce, season to taste and refine with German lingonberries (Preiselbeeren)
  • Slice and serve with dumplings and red cabbage.

Notes

Serving suggestions 

  • Potato dumplings (Thuringian Klöße): the best sauce catchers in the game.
  • Red cabbage (Rotkohl/Blaukraut): the sweet-tangy partner that makes venison sing.
  • Extra lingonberries on the side: always appreciated at the table.

Storage + leftovers

  • Refrigerate leftovers in sauce for up to 3 days.
  • Reheat gently (low heat) so the meat stays tender.
  • This roast is often even better the next day after the flavors settle.

Optional FAQ

What cut of venison is best for roasting?
Leg or shoulder both work—shoulder can be especially tender when braised low and slow.
Why use lingonberries with venison?
Preiselbeeren add gentle sweetness and acidity, balancing the rich, earthy flavor of game.
Course: Main Course
Cuisine: German
Keyword: deer, juniper berries, lingonberries, Potato dumplings, Preiselbeeren, venison