Thuringian Venison Roast with German Lingonberry Sauce

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Thuringian Venison Roast with Lingonberry Sauce (Thuringian Venison Roast)

Thuringia is famous for hearty forests-and-gravy comfort—and venison roast is one of the region’s proudest classics. This stag/venison leg or shoulder is first seared for deep flavor, then slowly braised in a red wine sauce with juniper berries, bay leaves, and aromatic vegetables until it turns fork-tender.

The finishing touch is unmistakably German: a spoonful of lingonberries stirred into the sauce for that bright, tangy sweetness that makes game taste elegant instead of heavy. Serve it the traditional way with potato dumplings and red cabbage—and suddenly the table feels like Sunday in central Germany.

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 (lingonberries).

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 (cranberries)
Slice and serve with dumplings and red cabbage.

Notes

Serving suggestions

Potato dumplings (Thuringian dumplings): the best sauce catchers in the game.
Red cabbage (red cabbage/red cabbage): 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?
Cranberries add gentle sweetness and acidity, balancing the rich, earthy flavor of game.

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