John Myers
Contents
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Ingredients
- 1 kg Leg of venison, released, take bones with you
- 3 tbsp Clarified butter
- 10 Juniper berries
- 1,5 Cinnamon stick
- 3 Cloves, whole
- 200 g Frozen soup greens
- 0,5 Orange fresh
- 0,5 Gingerbread
- 400 ml Venison broth
- 1 pinch Salt and pepper and freshly ger. nutmeg
- 2 tbsp Raspberry vinegar
- 125 ml Elderberry juice
- 125 ml Red wine medium quality wine, substitute Wild fund
- 1 tbsp Food starch
Instructions
- Skin the roe deer. Fry the sections with the bone in the roaster in 1 tablespoon of hot clarified butter until brown. Add soup greens, brown briefly. Crush juniper berries, cinnamon and cloves and add with orange and gingerbread. Deglaze with game stock and water until the bone is covered. Simmer uncovered for 1 hour 30 minutes.
- Preheat the oven to 80 ° (convection 60 °), slide in the drip pan at the bottom. Salt and pepper the leg of venison. Fry all over in the remaining clarified butter in a pan and place in the drip pan. Let simmer in the oven for 1 hour 30 minutes.
- Pass the stock through a sieve, simmer by a third with raspberry vinegar, elderberry juice and red wine. Mix the starch with a little water and use it to thicken the sauce. Serve with the sliced leg.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 3.3gProtein: 0.7gFat: 11.5g
