John Myers
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Leg of Venison for Festival
The perfect leg of venison for festival recipe with a picture and simple step-by-step instructions.
MARINADE:
- 500 ml Buttermilk
- 200 ml Red wine
- 1 roughly diced Onion
- 1 Bay leaf
- 7 bruised Juniper berries
ALSO:
- 1 Fresh root parsley
- 1 same size Carrot
- 1 piece of the same size Leek
- 1 Chopped onion
- 1 teaspoon Oil
- 1 teaspoon Seasoned pepper
- 1 teaspoon Venison Seasoning **
- 30 g Clarified butter
- 40 g Diced Bacon
- 200 ml Red wine
- 200 ml Game stock or broth
- 2 Bay leaves
- 9 bruised Juniper berries
- 9 bruised Salt and pepper
- 3 Rosemary sprigs
- 3 Mix in flour
- 100 g Creme fraiche Cheese
- First of all: I skinned the leg of venison in good time, then put it in buttermilk marinade with red wine, onion, bay leaf and juniper berries for two days and let it rest in the refrigerator (of course, turned it from time to time).
- Preparation: Lift the leg out of the stain and pat dry all around, then “stroke” with the oil and sprinkle with pepper and game spices. Clean the soup vegetables (parsley root, carrot and leek) and cut into cubes or Cut slices. Preheat the oven to 200 degrees using a roaster.
- Heat the clarified butter in a large pan and fry the leg of venison until golden brown on all sides. The bacon and onion cubes are allowed to sizzle on the side.
- Transfer the browned leg with bacon and onions to the roasting pan. Now put the cut vegetables in the pan and fry them a little, then deglaze with red wine and stock (or stock), fold in a little salt and pepper, bay leaves and juniper berries and pour the contents of the pan into the roasting pan. Add the rosemary sprigs and cook with the lid on for about 90 to 120 minutes.
- Lift the meat out of the broth and let it rest in the switched off stove until the sauce is prepared. To do this, remove the stalks from the rosemary and the bay leaves. Pour the brew into a small pot and puree here with the hand blender. The sauce is naturally creamy from the vegetables, but if you need more sauce, you can add stock to lengthen it, but you may have to add some mixed flour / starch or sauce thickener.
- Season the sauce to taste, refine it with créme fraîche and place on the table with the sliced leg of venison.
- I served dumplings and tender Brussels sprouts with breadcrumbs, added a dollop of wild cranberries to each plate … and so everything was perfect for us!
- ** I like to make game spice mix myself – and here is the recipe: Spices: Mixture for game dishes …
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