Leg of venison cooked at low temperature

Ingredients for 4 servings:

• 2 kg venison leg(s), preferably with bone
• 1 liter buttermilk or red wine
• 250 g celery
• 1 large onion(s)
• 2 large carrots
• 50 g tomato paste
• Fat for frying
• 500 ml game stock or beef stock
• 200 ml red wine, dry
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• some game spice
• salt and pepper
• some cornstarch

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 4 hours 40 minutes

If you prefer a less gamey flavor, marinate the leg in buttermilk or red wine the day before cooking. Rinse the leg of venison once in cold water and pat dry. Then season well with salt and pepper. Peel the celery, carrots, and onion and cut into large cubes. Preheat the oven to 80°C (top/bottom heat). Brown the leg in a large pot or directly in a casserole dish for about 3-5 minutes on each side. Fry the celery, carrots, and onion for the last few minutes. Add the tomato paste and sweat. Then remove the pot from the heat and add the wine, stock, rosemary, thyme, and game spice. The cooking time can vary depending on the size of the leg of venison, so I recommend using a meat thermometer. The temperature will rise more rapidly at the beginning, but this decreases towards the end. In this case, the serving time can be delayed, as 15 minutes is not essential. Allow 2.5 to 4 hours for cooking, depending on whether you want the meat medium, medium-well, or well-done. Once the meat has reached the desired internal temperature, pour the sauce through a sieve and bring to a boil. Place the leg in the oven to keep it warm. Season the sauce with sugar, salt, and pepper. Thicken with cornstarch if desired. To do this, dissolve the cornstarch in cold water and gradually add it to the sauce while stirring. Once the desired consistency is reached, bring the sauce back to a boil. Red cabbage and dumplings go very well with this dish.