Venison leg gardener style

Ingredients for 6 servings:

• 1 ½ kg leg(s) of venison, with bone
• 100 g bacon, fattier
• ½ tsp marjoram
• ½ lemon(s), untreated
• 1 onion(s)
• 3 tomatoes
• 3 apples
• ½ liter meat broth or game stock
• 1 tbsp cornstarch
• 2 tbsp cream
• 2 tbsp oil
• salt and pepper
• ½ tsp tarragon
• ½ tsp basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

popular Christmas dinner – always a success

A recipe that would delight any mother-in-law. I’ve tried it with larger portions; there’s never any leftovers. Skin the leg of venison and, if you haven’t already done so, remove any tendons, wash, and dry. Mix the oil with the dried herbs, lemon zest, salt, and pepper, and rub it all over the leg. Dice the bacon, finely chop the onion, peel, halve, core, and dice the apples. Blanch the tomatoes, skin them, and chop them finely. Fry the bacon cubes in a roasting pan until translucent, place the leg on top, and brown all over. Add the onion, apples, and tomatoes and fry for 3 minutes. Pour in the meat stock. Cover the leg and braise for about 2 hours. Remove the meat, slice it, and keep warm. Whisk the cornstarch with the cream and use this to thicken the sauce. Season to taste with salt and pepper. Serve the sauce separately with the venison leg.