Festively marinated venison leg

Ingredients for 6 servings:

• 1.2 kg leg(s) of venison, boneless
• 2 stalk(s) Celery
• 500 ml vinegar (wine vinegar)
• 3 garlic cloves
• 3 cloves
• 1 pinch of cinnamon
• 1 tsp rosemary
• 6 peppercorns
• 80 g butter
• 2 onions
• 200 ml Marsala
• 125 ml vegetable stock
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Place the venison leg in a large freezer bag to marinate. Now prepare the marinade: Clean and roughly dice the celery. Add it to the bag along with the vinegar, peeled garlic, cloves, cinnamon, rosemary, salt, and peppercorns. Then seal the bag tightly and let the whole thing marinate in the refrigerator overnight. The next day, remove the venison leg, drain well, and pat dry. Peel and finely dice the onions. Heat the butter in a roasting pan and sauté the diced onions and the marinated vegetables. Add the meat and cook until browned. Then season with salt and pepper and baste with Marsala and the vegetable stock. Cover and braise the whole thing in a preheated oven at 120°C for about 150 minutes – if necessary, let it simmer for a few more minutes in the switched-off oven. Then remove the legs and slice them. Strain the stock through a sieve, season to taste, and serve with the meat. Serve with potato dumplings, dumplings, or spaetzle.