Venison leg Wolfgang's style

Ingredients for 6 servings:

• 1,200 g leg(s), of venison, from the underside
• 500 ml buttermilk
• 700 ml red wine
• 2 dl white wine vinegar
• 3 large onions, roughly chopped
• 1 tbsp juniper berries
• 1 tbsp salt
• 1 tsp rosemary
• 5 bay leaves
• 1 tsp thyme
• 1 tsp marjoram
• 1 tbsp mustard seeds
• 1 tsp paprika powder
• 2 cloves
• 1 tbsp pepper, freshly ground
• 1 tsp allspice, from the mill
• 150 g bacon, finely diced
• 1 large onion(s), finely chopped
• 100 g celeriac, finely diced
• 1 carrot(s), diced
• 150 g porcini mushrooms, fresh or frozen
• 1 tbsp mustard
• 1 cup of sour cream, approx. 180 g
• 4 cl cognac

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

A festive roast, the effort is worth it!

For the marinade, grind the juniper berries with rosemary and salt and mix with all the other ingredients. Marinate the leg and let it marinate for 2 days. After 2 days, remove from the marinade, dry, tie with kitchen string, sear and let it simmer in the sieved marinade for 1 hour below boiling point. The marinade should cover about half of the meat in the roasting pan. Once boiling, pour the marinade through a fine sieve again and add half of it to the roast. Roast the root vegetables and mushrooms and add them to the sauce. Roast the roast uncovered in the oven at 175 degrees Celsius (convection oven) for 30 minutes on each side, basting occasionally with the marinade. After the roast is cooked, season the sauce with pepper to taste and refine with mustard, sour cream and cognac. The amount can be increased with the remaining marinade. Slice the meat and add it to the sauce. Suitable side dishes include bread dumplings or spaetzle, red cabbage, pear Helene and chestnuts.