in Recipes

venison leg

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Ingredients for 4 servings:

  • 1 kg venison leg
  • Root vegetables, carrot, leek, celery
  • Oil (olive oil or rapeseed oil)
  • Sea salt
  • Juniper berry(s), crushed
  • pepper
  • possibly potato flour
  • onion(s)
  • Garlic
  • Paprika powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the meat well on all sides, along with the chopped vegetables. Roast in a roasting pan with or without a lid (remove the plastic handle) at 80°C fan-assisted (or even on a regular stovetop). Insert a meat thermometer into the center of the meat to check. It will take hours, but the meat will be nice and juicy. Strain the sauce, season with spices, mix potato flour with cold water and add to the sauce, bring to a boil, and season to taste. Please be careful when reheating the meat; do not exceed 80°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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