John Myers
Contents
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Ingredients
- Venison
- Salt
- Pepper from the grinder
- 40 g Clarified butter
- 20 g Butter
- 2 Medium onions - diced small
- 40 g Fresh ginger - diced into small pieces
- 1 tbsp White wine vinegar
- 3 tbsp White wine dry
- 250 g Quittengelee
Instructions
Recipe for low cooking
- First heat up the oven to 160 ° C, then turn it back to 80 ° C circulating air
- Clean the leg of venison and remove the bone, then season with salt and pepper. Heat the clarified butter in a roaster and sear the leg of venison on all sides. Then place in a ceramic dish and put in the oven for 5 1/2 hours
- Heat the butter in a small saucepan and fry the onion cubes until translucent. Add the ginger cubes and deglaze with white wine vinegar and wine. Let simmer for another 10 minutes. Then stir in half of the quince jelly and let it boil down a little.
- After 5 1/2 hours, spread the ginger quince over the leg, put the rest of the quince jelly into the oven for another 30 minutes
serve
- Cut the leg and arrange on plates with the sauce. At my husband's request, we had Bohemian dumplings as a side dish. Red cabbage as a vegetable
