Venison leg from the goose roaster Vera's style

Ingredients for 6 servings:

• 2 ½ kg venison (leg)
• 1 liter buttermilk, for pickling
• 1 small celeriac
• 5 m.-sized carrot(s)
• 200 g prunes, pitted
• 1 liter red wine, dry, approx.
• 2 m.-sized vegetable onions
• 2 cloves garlic
• 1 class can/n tomatoes, chopped
• 6 tbsp olive oil
• 1 tbsp marjoram
• 1 tsp, leveled salt, or to taste
• ½ tsp, levelled pepper, or to taste
• 2 tbsp, levelled sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 4 hours 45 minutes

super tender, with vegetables, prunes and red wine

Remove any tendons and skin from the venison leg. Then marinate it in buttermilk for a day to slightly reduce the gamey flavor. This isn’t necessary; it’s a matter of taste whether you prefer a more intense gamey flavor or not. Sauté the diced onions in olive oil in a pot until translucent. Add the diced celery and carrots, season with salt and pepper, and simmer with the lid closed for about 10 minutes. In the meantime, salt and pepper the prepared venison leg, lightly flour it, and sear it on all sides in the goose roasting pan. Then remove the venison leg from the pot and boil the sediment in red wine to loosen it. Add the prunes. Add salt, pepper, and marjoram, followed after 5 minutes by the canned tomatoes and sugar. Bring everything to a boil briefly, then remove from the roasting pan to empty it. If necessary, add a little olive oil to the bottom of the roasting pan before adding the prepared vegetables. The leg of venison is then placed on the bed of vegetables and the wine stock is poured over it. The liquid should almost completely cover the leg; if it doesn’t, top up with water, red wine, or tomato juice. With the lid closed, the leg is braised in the center of the oven at 175°C (top and bottom heat) for 3.5 hours. The long cooking time and the closed lid make the leg as tender as butter and practically fall apart when you take it out of the oven. After cooking, the stock and vegetables can be made into a sauce by pureeing them and adding the wine and cream. Red cabbage and potatoes go well as a side dish.