Venison leg in red wine and cranberry sauce

Ingredients for 6 servings:

• 1 venison leg
• 2 shallots, finely chopped
• 2 carrots, finely chopped
• ¼ celery root, finely chopped
• 1 bunch of thyme
• 1 rosemary sprig(s)
• 2 garlic cloves
• 2 carnations
• 1 chili pepper(s)
• 1 bottle of red wine
• 1 liter game stock or beef stock
• n. B. Sauce thickener
• 1 tbsp cranberries from the jar
• ½ lemon(s), grated peel
• ½ tbsp powdered sugar
• 1 tbsp tomato paste
• salt and pepper
• ½ tsp coriander seeds
• Fat for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 35 minutes

wonderful in the cold season

Remove any tendons and excess skin from the leg and sear it in hot fat until very hot. Remove and set aside briefly. In a pot, toast the powdered sugar with the tomato paste, add a little red wine and reduce. Then add a little more red wine and reduce. Repeat this process 3-4 times. Now add the finely diced vegetables, all the spices and the remaining ingredients, add the remaining red wine and the stock and reduce gently. Return the meat to the pot and simmer gently over a very low heat for about 3-4 hours. It should not simmer. At the end of the cooking time, carefully remove the meat and keep warm. Season the sauce with cranberries and thicken to taste with the sauce thickener. This goes excellently with pretzel dumplings; I have a recipe for them in the database.