Marinated venison leg

Ingredients for 4 servings:

• 1 kg boneless venison leg
• 200 ml buttermilk
• 150 g bacon
• ½ tsp pepper
• ½ tsp paprika powder, hot
• ½ tsp thyme
• ½ tsp rosemary
• 1 tsp salt
• 1 large onion(s)
• 6 cloves garlic
• 100 g clarified butter
• 250 ml Game stock

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 2 hours 45 minutes

First, remove the skin and tendons from the meat and clean it. Mix the salt and other spices (the amounts and ingredients can be adjusted to your taste), as well as the freshly crushed garlic, with the buttermilk. Place this marinade and the meat in a freezer bag. Seal the bag tightly, spread the marinade around the meat, and refrigerate for at least one night. The next day, brown the meat on all sides in clarified butter and then transfer it to a roasting pan. Add the rest of the marinade, the roughly chopped onion, the game stock, and a little water. Cover the meat with the sliced ​​bacon. The covered roasting pan should now rest in a convection oven preheated to 140°C (284°F) for 2.5 hours. Then remove the meat from the roasting pan and let it rest for about 20 minutes. During this time, strain the remaining contents of the roasting pan. The sauce is now ready. You can, however, adjust the seasoning to your liking or thicken it with a roux. In my opinion, beans and potatoes go particularly well with this roast.