John Myers
Braised Leg of Venison
The perfect braised leg of venison recipe with a picture and simple step-by-step instructions.
- 3 Onions
- 1 Carrot
- 150 g Celery root
- 1 tbsp Oil
- 1 kg Leg of deer boneless
- 2 tsp Powdered sugar
- 1 tbsp Tomato paste
- 300 ml Red wine
- 750 ml Vegetable broth
- 2 tsp Food starch
- 1 Stripes Untreated orange peel
- 1 disc Fresh ginger
- 1 Peeled garlic clove
- 1,5 tsp Game seasoning for sauces
- 20 g Butter
- Mild chilli salt
- 1 Handful of dried mushrooms
- Preheat the oven to 150 ° C
- Peel the onions, carrots and celeriac and cut into 1 to 1 1/2 cm pieces. Heat 1 teaspoon of oil in a pan and sauté the vegetables for 2-3 minutes.
- Heat the rest of the oil in a roasting pan, fry the rump leg briefly on all sides over a mild heat and remove. Dust the icing sugar in the roaster and caramelize until light. Add the tomato paste, stir in and sauté briefly. Deglaze with the red wine in 3 stages and simmer until creamy. Pour in the broth, put the vegetables and the seared leg of venison in the roaster. Cover the leg of venison in the oven on the middle rack for approx. 2 1/2 hours. Take the meat out of the roaster and wrap it in aluminum foil and keep it warm
- Put the dried mushrooms in the sauce and let simmer on the stove. Pour the sauce through a sieve, catching the stock and squeezing out the vegetables. Mix the cornstarch with a little water, stir into the sauce and simmer for 2 minutes. Add the orange peel, ginger and garlic, let stand for a few minutes and remove again. Season the sauce with the game seasoning for sauces, stir in the butter and season with chilli salt.
- Cut the roast into slices and serve with the sauce on preheated plates.
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