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Rehbraten

A heartwarming and aromatic dish of braised venison, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, German
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs beef rump roast Look for a well-marbled cut for maximum flavor.
  • 2 tbsp vegetable oil
  • 1 large onion, sliced Sweet onions work wonderfully here.
  • 2 medium carrots, sliced For a touch of sweetness.
  • 2 stalks celery, sliced Adds to the depth of flavor.
  • 2 cups red wine A full-bodied Cabernet Sauvignon or Merlot is recommended.
  • 2 cups beef broth Homemade is best, but store-bought works in a pinch.
  • 2 leaves bay leaves
  • 1 tsp black peppercorns
  • Salt to taste

Method
 

Preparation
  1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat.
  2. Once the oil shimmers, add the beef rump roast. Sear it on all sides until it's beautifully browned (about 8-10 minutes).
  3. Remove the beef from the pot and set it aside. Add the sliced onions, carrots, and celery. Sauté these for about 5-7 minutes until they’re softened and fragrant.
  4. Place the browned beef back into the pot with the vegetables.
  5. Pour in the red wine and beef broth, toss in the bay leaves and black peppercorns, then stir gently to combine.
  6. Bring the mixture to a gentle simmer; cover the pot with a lid and lower the heat. Cook for 2.5 to 3 hours until the beef is fork-tender.
Serving
  1. Once the venison is cooked, remove it from the pot and let it rest for 10 minutes before slicing.
  2. Optional: Strain the cooking liquid and reduce it over medium heat for a smoother sauce.

Notes

Using high-quality, fresh ingredients will enhance the taste. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. This dish makes excellent meal prep.