Leg of Venison in Red Wine / Currant Jelly Sauce

marinade

1. Put red wine in a sealable bowl. Cut the celery, carrots, parsley roots and onions into pieces and add the red wine. Roughly chop the cloves, juniper berries and bay leaves in a mortar and add. Put the thyme and marjoram and the leg of venison in the bowl. Cover closed!
2. Place it overnight on the balcony or in the refrigerator, turning the leg every now and then.

preparation

1. Remove the leg from the marinade and dry well. Heat clarified butter or margarine in a casserole and add the leg without seasoning. Fry well on all sides.
2. In the meantime, preheat the oven to 175 ° C. Put the leg with the sifted red wine in the roasting pan. Save the vegetables! After 60 minutes, turn the leg and pour the stock from time to time.
3. Add the vegetables. Pour the meat over and over again (about every 10 minutes) and poke in with the roasting fork every now and then, if it is done.
4. When the meat is done, take it out and wrap it in aluminum foil and put it back in the switched-off oven to keep it warm.

sauce

1. The leg is out now and the sauce needs our attention.
2. We now press or puree the meat stock through a sieve into a large saucepan. I also give a glass of game stock. Then we bring the whole thing to a boil and add (sorry) dark sauce thickeners. Bring to the boil again and season with currant jelly. Finally add the sour cream and possibly salt and pepper.

Side dishes

1. Great dumplings, boiled potatoes (because of the great sauce) are suitable as side dishes. Red cabbage or Brussels sprouts. But everyone do what they want. Of course, the dish needs a nice dry red wine. Bon appetit my dear ones !!!!!