in Recipes

Braised venison leg

updated

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Ingredients for 6 servings:

  • 1 leg(s) of venison, 1.8-2 kilos
  • Salt
  • Black pepper, freshly ground
  • ½ tsp allspice, ground
  • 60 ml oil
  • 1 onion(s)
  • 1 carrot(s)
  • 1 piece(s) celeriac
  • Thyme
  • rosemary
  • sage
  • ½ liter game stock
  • 1 cl cognac

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rub the leg with salt, pepper, and allspice. Heat the oil and sear the leg all over. Add the cleaned and roughly chopped vegetables and let them brown lightly. Pour in the game stock and place the roasting pan in the oven preheated to 200°C, basting it with the stock in short bursts. After 15 minutes, cover and reduce the oven to 160°C. Braise the leg for 1 to 1 1/2 hours. Turn the leg once or twice. Strain the sauce through a sieve and reduce slightly. Pour in the cognac and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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