Hekanor's Pulled Venison Leg

Ingredients for 10 servings:

• 1 large venison leg(s)
• 1 kg onion(s)
• 2 kg mushrooms
• 3 cups of whipped cream, 200 g each
• 3 liters of broth
• 1 tbsp, heaped salt
• 1 tbsp, heaped pepper
• 1 tbsp, heaped mustard seeds
• 1 tbsp, heaped garlic granules
• 1 tbsp, sautéed rosemary
• ¼ tbsp cumin powder
• 1 tbsp, leveled paprika powder, smoked
• 1 tsp, heaped allspice powder
• 10 juniper berries
• 4 bay leaves
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

low carb, high fat, keto

Finely grind the spices in a spice grinder, including the bay leaves. Peel the onions and quarter them, then fry them in oil until nicely browned to achieve a roasted flavor. Remove the onions from the roasting pan and sear the leg of venison. Remove the leg, add the onions to the roasting pan, and place the leg on top. Sprinkle the spices over the meat and pour in the stock. Cover and braise the leg in an oven preheated to 180°C (top/bottom heat) for about 4 hours. The meat should fall off the bone at the lower leg. Leave it in the oven longer if necessary. While the meat is braising, trim the mushrooms. Remove the leg from the roasting pan. Purée the sauce with an immersion blender. Add the mushrooms. Tear the meat apart with two forks and return it to the roasting pan. Return to the oven for another 20 minutes. Then add the cream and bring everything back to a boil briefly, ideally on the stovetop. This makes a lot of sauce. I ate it in a deep bowl as it is, since I’m on a keto diet and avoid carbs as much as possible. But if you want, you can thicken the sauce, as it’s almost like a soup. If you’re low-carb and keto, you can serve it with spaetzle or bread dumplings and red cabbage.