Venison leg with Brussels sprouts and mushroom cream

Ingredients for 4 servings:

• 1.2 kg venison leg
• 1 tsp peppercorns
• 6 juniper berries
• 2 bay leaves
• Salt and pepper, white, from the mill
• 2 tbsp clarified butter
• 125 ml red wine, dry
• 125 ml water
• 6 slices of bacon
• 750 g Brussels sprouts
• 1 jar of chanterelles (212 ml)
• 500 g mushrooms, cleaned
• 250 ml water
• 2 m.-sized onion(s)
• 2 tbsp butter
• 4 tbsp whipped cream
• 2 tbsp sauce thickener, dark
• 2 tsp currant jelly

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Finely crush the peppercorns, juniper berries, and bay leaves. Rub the meat all over with salt and spices. Heat the clarified butter. Brown the meat in it. Pour in the red wine and 1/8 l water, bring to a boil. Cover the roast with bacon slices, cover, and roast in a preheated oven at 175°C (fan oven) for about 1 1/4 to 1 1/2 hours. Trim and wash the Brussels sprouts. Drain the chanterelles. Slice the mushrooms. Finely dice the onions. Cook the Brussels sprouts. Heat 1 tbsp of fat, fry half the onions and all the mushrooms in it. Season with salt and pepper. Add the mushrooms to the meat about 15 minutes before the end of the cooking time. Deglaze the frying fat with 1/4 l water, bring to a boil, and add to the meat. Remove the meat. Remove half of the bacon and keep warm. Cut the bacon into thin strips. Bring the gravy and cream to a boil. Sprinkle with the gravy thickener. Season with salt, pepper, and jelly. Heat 1 tablespoon of fat. Fry the remaining onions until golden brown. Add the bacon strips and toss the Brussels sprouts in the butter. Serve everything. Serve with spaetzle and cranberries. Venison should always be cooked until cooked through. It’s done when you pierce the meat and the juices run clear.