Leg of venison with roasted Brussels sprouts, Black Forest ham, red wine sauce and homemade noodles

Ingredients for 5 servings:

• 1 leg of venison
• salt and pepper
• 1 tube(s) mustard, medium hot
• 4 large onions
• 1 bulb(s) garlic
• 500 g bacon, white, in thin slices
• 1 ½ kg Brussels sprouts
• 250 g Black Forest ham
• some oil, neutral
• salt and pepper
• 2 onions, red
• 2 shallots
• brown sugar
• Sugar beet syrup
• 1 ½ liters of red wine
• 1 liter Game stock
• 100 g butter
• salt and pepper
• 400 g pasta flour
• 4 eggs
• 1 tbsp olive oil
• 1 pinch of salt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 1 day 10 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 17.02.2025

Trim the venison leg (remove any tendons and silver skin), wash, and pat dry. Rub well with salt, pepper, and mustard. Puree the garlic and onions and apply this paste to the meat. Wrap the bacon slices completely around the venison leg and marinate in the refrigerator for about 24 hours. Preheat the oven to 180°C. Place the venison leg on a rack and place a baking sheet underneath. Roast for about 1 1/4 to 1 1/2 hours, depending on the size of the leg. Remove the bacon, onion, and garlic mixture and roast the leg for another 10 minutes at 250°C. Wrap in aluminum foil and let rest until ready to serve. For the red wine sauce, finely dice the onions and shallots and sauté in butter. Add the sugar and let it caramelize. Deglaze with half the red wine and reduce the liquid by half. Gradually add the remaining red wine and the game stock and reduce the liquid. Season with salt, pepper, and sugar beet syrup. Simmer the sauce over low heat for 4 to 6 hours until it reaches a creamy consistency. Season to taste. For the pasta dough, knead the flour with eggs, salt, and olive oil until a smooth dough forms. Let the dough rest for about 1 hour. Roll out the dough in portions using a pasta machine and then cut into the desired shape. Dust the pasta with flour, let it dry slightly, and cook in plenty of salted water for about two minutes. Cut the ham into thin strips. Trim the Brussels sprouts and remove the leaves individually from the stalk, wash, and pat dry. Brown in a pan with a little oil, season with salt and pepper. Add the Black Forest ham strips and fry briefly until the leaves are cooked through but still firm to the bite. Nicole prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 in Saarland, on Monday, February 17, 2025.