John Myers
Game: Leg of Venison
The perfect game: leg of venison recipe with a picture and simple step-by-step instructions.
- 1 Leg of venison with bone, approx. 850g
- 6 whole Shallots
- 2 diced Carrots
- 3 tbsp Bacon cubes
- 2 Discs Diced celeriac
- 2 whole Garlic cloves
- 0,5 l Red wine
- 0,5 l Chicken broth
- Salt pepper
- 1 tbsp Juniper berries
- 1 tbsp Pimento
- 5 Cloves
- 1 tbsp Vinegar
- 2 Bay leaves
- 3 Branches Rosemary
- 3 Sage leaves
- 0,5 Boskoop rolled
For the sauce:
- 1 tbsp Tomato paste
- 1 tbsp Mustard
- 1 tsp Powdered sugar
- 1 Diced onion
- 100 g Dried porcini mushrooms / fresh if available
- 100 ml Cream
- Salt and pepper the flail and sear it in oil in a roasting pan. Bacon in and out.
- Add vegetables and spices and roast a little.
- Deglaze with red wine and reduce a good half. Then pour in the broth.
- Sprinkle rosemary and vinegar on the leg, possibly also cover the mallet with slices of bacon, add apple and cover in the oven for 1 hour at 120 ° top / bottom heat
- For browning: Remove the lid and brown the mallet in the roaster for 5 minutes on each side at the 275 ° infrared grill. Stir the sauce and stir the brown edges on the edge of the pan into the sauce. Covered again at 120 ° top / bottom heat in the tube.
- Finish the sauce: sauté the onion in a pan, caramelize the powdered sugar, add tomato paste and mustard and roast a little. Deglaze with sauce from the roaster and pour on. Put the whole thing on the leg and puree. Add mushrooms and cream and bake again for 20 minutes.
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