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Festive venison leg

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Ingredients for 8 servings:

  • 1 venison leg
  • 5 shallots
  • 2 carrots
  • 1 small celeriac
  • 1 apple
  • 1 sprig(s) of thyme
  • 1 sprig(s) rosemary
  • 10 juniper berries
  • 5 carnations
  • 250 g vegetables (carrots, leeks)
  • 4 onions
  • 100 ml vinegar (fruit vinegar)
  • 2 liters of red wine
  • pepper
  • Salt
  • 200 g bread(s) – leftovers, dark
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the leg with salt and pepper, sear, and remove. Sauté the cleaned and finely chopped vegetables and onions in the same fat until translucent. Add the meat and everything else, deglaze with fruit vinegar, and reduce. Cover with red wine. Braise in the oven at 180°C for 2.5 hours until tender, basting frequently. Strain the sauce through a sieve. Serve with dumplings and red cabbage.

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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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