John Myers
Leg of Venison with Port Wine Grapefruit Sauce NT Cooked
The perfect leg of venison with port wine grapefruit sauce nt cooked recipe with a picture and simple step-by-step instructions.
- 1 piece Leg of venison approx. 2 kg
- 1 tsp Ground coriander
- 10 piece Allspice grains
- 10 piece Juniper berries
- 1 tsp Peppercorns
- 2 piece Bay leaves
- 1 tbsp Sunflower oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Rosemary needles
- 1 tbsp Thyme
- 300 gr Butter
- 2 piece Red grapefruit
- 200 ml Port wine
- 1 bunch Root vegetable
- 1 glass Cranberries
- Let the butcher release the leg of venison (or do it yourself). Have the released bone ready for the stock.
- Put the leg of venison in a marinade for at least one day: Put the coriander, juniper, allspice grains, bay leaves and pepper in a mortar and grind finely. Take about 1/2 teaspoon of the mixture and set aside for the sauce. Mix the rest of the mixture with oil and balsamic vinegar and brush the meat on all sides and inside.
- Place the meat in an earthenware bowl, cover with kitchen foil and store in the refrigerator for at least 24 hours.
- 6 to 7 hours before meal: Salt the leg of venison and tie it with kitchen twine. The triggering created a large pocket and the meat is flat. By tying it together, a compact shape should be created.
- Now heat the oven to 80 degrees. Heat 50 grams of butter in a suitable pan / roaster, add rosemary and thyme. When the butter is hot, fry the meat on all sides. It should be brown in color. This takes about 15 minutes. Please don’t forget to sear the sides as well.
- Now cook the roast in the oven at 90 degrees for about 6 hours. The meat should reach a core temperature of 65 to 70 degrees. Please use a meat thermometer.
- Now there is enough time to make the FOnd yourself. Halve the onion, put some aluminum foil on a very hot stove and roast the cut surfaces on it until dark brown. Clean the root vegetables and cut into pieces. Put the loosened bones in the pot, add the onions and root vegetables and fill up with 1 liter of water, add a teaspoon of salt.
- Let simmer on very low heat for about 3 hours. Skim off the foam that forms from the bones.
- For the sauce, squeeze the grapefruit. Add the stock, the juice and the port wine with the rest of the spice mixture that we set aside beforehand. Now reduce to half. Add 3 tablespoons of cranberries from the glass and season to taste with sugar, salt and pepper.
- Now take the leg of venison out of the oven and add the roast stock to the sauce. Add the remaining butter to the sauce in flakes and whisk with a whisk. Now cut the meat open and serve with the chosen side dishes (we served classic dumplings and red cabbage). The remaining cranberries can be served with the meal.
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