Leg of venison marinated in buttermilk

Ingredients for 6 servings:

• 1 leg of venison, approx. 2 kg
• 250 g smoked belly, 200 g diced, 50 g in sticks
• 80 g butter
• 150 ml sour cream
• 2 tbsp flour
• 800 ml Game stock
• 400 ml red wine, dry
• 3 m.-large onion(s), diced
• 3 m.-sized carrot(s), diced
• 100 g celery, diced, approx.
• 2 tbsp tomato paste
• 8 juniper berries
• 4 allspice berries
• 3 carnations
• 1 bay leaf
• 1 garlic clove(s)
• 2 tbsp currant jelly
• Salt and pepper from the mill
• 1 ½ liters buttermilk
• 8 juniper berries
• 4 allspice berries
• 1 bay leaf
• 1 garlic clove(s), roughly chopped

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 3 hours; Total time approx. 2 days 4 hours

Mix the ingredients for the marinade. Trim and rinse the venison leg, remove the lower bones, and place them in the marinade, ensuring the entire piece is covered. Let it sit for 2 days, turning occasionally. Store in the refrigerator. Then remove from the marinade, rinse, dry, and garnish with the diced bacon. You won’t need the marinade again! First, melt the diced belly in the roasting pan, then add the butter. Because of the butter, the roasting fat shouldn’t get too hot, as it could burn! Remove the fried belly cubes from the roasting fat and set aside. Now, sear the meat, bone-in, thoroughly, remove from the roasting pan, season generously with salt and pepper, and set aside. Then, first, sear the diced vegetables in the pan, add the tomato paste, and continue to sear (to remove the tomato flavor). Now add the spices, deglaze with the red wine, and simmer until well reduced. Add the game stock and the meat, including the cooking liquid, to the roasting pan, cover, and bring to a boil briefly. Braise in the oven at 160°C (fan oven), covered, for 1.5–2.5 hours, depending on the type and quality of the meat, until tender. Remove the meat from the pan and remove any bones. Strain the broth and vegetables through a sieve, add the bacon cubes, and thicken with the flour mixed with the sour cream. Bring the sauce to a boil and season with blackcurrant jelly, salt, and pepper. Serve with bread dumplings or potato dumplings and hot pear halves filled with cranberries. This dish is perfect for preparing the day before! You can also use it to make the equivalent amount of venison roast.