in Recipes

Venison leg in mead

updated

Spread the love

Ingredients for 3 servings:

  • 1 boneless venison leg(s), approx. 1 kg
  • 500 ml mead made from forest honey
  • 1 large onion(s)
  • 125 g bacon, diced
  • 200 ml jus (game jus)
  • 400 g grapes
  • 1 tbsp clarified butter
  • salt and pepper
  • n. B. Locust bean gum

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

Finely dice the onion. Heat the clarified butter in a roasting pan and sear the venison leg on all sides. Remove the leg and set aside. Sauté the onion and bacon in the pan juices, then deglaze with the mead and venison jus. Add the leg back and scatter the grapes over the top. Simmer the leg for about 2 hours. Turn the leg over halfway through cooking. Season to taste with salt and pepper, and thicken the sauce if desired.

Facebook Comments

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.

Chocolate strawberries

Low-carb burrito with a quinoa, ground beef, and salsiccia filling