Sauerbraten from the leg of venison

Ingredients for 4 servings:

• 1.2 kg red deer venison leg
• 500 ml red wine, dry, strong, e.g. Pinot Noir or Merlot
• 500 ml vinegar, e.g. raspberry vinegar
• 3 tbsp balsamic cream
• 2 large onions, roughly diced
• 2 large carrots, roughly diced
• ¼ celery root, roughly diced
• 1 stalk(s) leek, cut into coarse rings
• 2 bay leaves
• some allspice berries
• some juniper berries
• some carnations
• some mustard seeds, to taste
• 1 tbsp salt
• some sugar
• 5 sauce gingerbread
• 2 handfuls of cranberries, alternatively raisins or sultanas
• 2 onions, finely chopped
• 3 tbsp clarified butter or fat for frying
• some flour to thicken, if necessary
• Port wine to season the sauce, optional
• some currant jelly or cranberry jam

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 3 days 2 hours 45 minutes

A piece of game that melts in your mouth

To make the meat so tender and chewy, it must marinate for several days in a marinade made from vinegar, wine, vegetables, and spices. The marinade absorbs into the raw meat and imparts its acidic flavor. Because vinegar inhibits bacterial growth, the meat stays fresh. Before marinating, the vinegar, wine, spices, onions, and vegetables are brought to a boil. This allows the spices to develop better. Once the marinade has cooled completely, the meat is marinated. Make sure the roast is completely covered in the marinade; this works best in a freezer bag. Then the roast is refrigerated for at least 48-72 hours. The vinegar tenderizes the meat by breaking down the meat fibers and tendons, making the leg wonderfully tender. After marinating, the marinade is poured through a sieve; it will be used for braising and preparing the sauce. Pat the roast dry and sear it all over in a casserole dish. Finely chop the onions and add them, season with salt and pepper, and let them brown nicely. Roughly chop the gingerbread and place it around the roast with half of the cranberries. If you can’t get gingerbread, pumpernickel will also work. Deglaze with about half of the marinade and simmer over low heat for about 90 minutes, adding a little more marinade every now and then until it’s all used up. A leg of venison needs about 1 hour per kg after marinating; the longer the marinating process, the shorter the roasting time. When the roast is tender, remove it from the pot and keep warm. Purée the sauce and season with salt and pepper. Simmer the sauce with the remaining cranberries for another 15 minutes. The sauce should now have the right consistency. If not, mix some flour with cold water and add it. To sweeten the sauce, I use 1 tablespoon of redcurrant jelly or a dash of port wine. If you like, you can also refine the sauce with cream, sour cream, or crème fraîche. Slice the roast and serve with the sauce. It has a wonderfully sweet and sour taste and melts in your mouth. Red or Brussels sprouts and homemade potato dumplings are best served with this dish. A pear half with cranberries or apple compote also make a great accompaniment.