John Myers
Game: Leg of Venison in Chocolate and Elderberry Sauce
The perfect game: leg of venison in chocolate and elderberry sauce recipe with a picture and simple step-by-step instructions.
- 1,2 kg Leg of venison boneless
- 1,2 kg Flour
- 2 piece Bay leaves
- 5 piece Juniper berries
- 5 piece Allspice grains
- 0,5 teaspoon Black peppercorns
- 3 piece Cloves
- 2 tablespoon Clarified butter
- 1 tablespoon Tomato paste concentrated three times
- 3 piece Fresh shallots
- 250 ml Wild fund
- 2 tablespoon Red elderberry syrup *
- 15 g Dark chocolate
- 1 tablespoon Balsamic balm
- 100 ml Cream 10% fat
- Salt and pepper
- 1 teaspoon Cornstarch – possibly for binding
- Pat the leg of venison dry and pepper. Rub with flour.
- Crush the juniper berries, pepper and allspice grains and the cloves with the back of a knife and toast them in a pan until they start to smell. Add clarified butter and tomato paste and let it caramelize.
- Place the roast in the pan and fry on all sides.
- Peel and roughly dice the shallots, add to the pan and fry. Add a little water and let it reduce.
- Preheat the pipe to 100 degrees lower / upper heat.
- Layer the roast with the sauce in an ovenproof dish and place in the oven. Reduce temperature to 80 degrees. Now cook slowly for about 3 to 3.5 hours. Baste with the meat stock in between.
- Remove the meat, cut it into slices and keep it warm in the oven and strain the sauce. Heat the sauce, add the chocolate, balsamic balm and elderberry syrup and stir in the cream. Season to taste with pepper and salt
- Mix a teaspoon of cornstarch with cold water and thicken the sauce.
- Serve with either homemade spaetzle, bread dumplings or croquettes.
- * Link to supply: Elderberry – a true friend
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