Roast leg of cervena venison, sweet potatoes, and cranberry hollandaise sauce
Soak dried cranberries in red wine, cook tender sweet potatoes with orange-infused butter, and top venison slices for a flavorful, elegant meal.
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Ingredients
- 600 g leg of Cervena venison
- 3 tbsp vegetable oil
- 1 tsp herb salt
- 650 g sweet potatoes
- 1 Orange
- 4 eggs
- 150 g unsalted butter
- 100 ml red wine
- 100 ml cranberry juice
- 1 tsp tarragon vinegar
- 50 g dried cranberries
- pinch of salt
- pinch of black pepper
- pinch of freshly ground nutmeg
- 1 tbsp brown sugar
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