Venison leg on chanterelle risotto

Ingredients for 4 servings:

• 1.2 kg venison leg(s)
• 1 handful of basil leaves
• 2 sprigs rosemary
• 2 sprigs of thyme
• 3 garlic cloves
• 3 m.-sized onion(s)
• 1 tsp juniper berries
• 2 bay leaves
• 1 cup olive oil
• 1 slice(s) bacon, fattier
• 50 g tomato paste
• 1 ½ liters of water
• 1 bunch of soup vegetables
• 1 tbsp clarified butter
• 1 tbsp natural yogurt
• 150 g chanterelles
• 1 jar white wine
• 1 cup risotto rice
• 1 cup vegetable broth
• some Parmesan
• salt and pepper

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

Trim the venison leg, remove the bones, and reserve with the remaining meat. For the marinade, roughly chop the basil, 1 sprig of rosemary, and 1 sprig of thyme. Peel the garlic cloves and 1 onion, and also roughly chop. Press the juniper berries. Mix everything with the bay leaves and olive oil to make a marinade and brush the venison leg with it. Marinate the venison leg, covered, in the refrigerator for 24 hours. For the stock, dice the bacon and fry it in a large pot. Then, over high heat, sear the leftover meat from the trimming, bones, and other trimmings from the venison leg. Reduce the heat, add the second onion and the remaining thyme and rosemary. Sauté the tomato paste and deglaze with the water. Let the stock simmer uncovered for 45-60 minutes. Then strain it through a sieve and set aside. This will be the “gold dust” for the day of preparation; it should yield about 1 liter. On the day of preparation, clean and dice the soup vegetables. Remove the venison leg from the marinade and pat dry, then season with salt and pepper. Sear the meat on all sides in clarified butter in a large roasting pan. Now add the soup vegetables and sear briefly. Pour in about half of the roasting juices, then place the roast in the oven at 150°C. Baste the stock occasionally until it is used up. Cooking time: 75-90 minutes. Use a meat thermometer to be on the safe side. At 70°C, remove the leg from the roasting pan, wrap it in aluminum foil and let it rest for at least 15 minutes. After the resting time, portion it out. For the sauce, strain the stock from the roasting pan through a sieve into a saucepan, season with pepper and salt if necessary, add the yogurt and bring to a boil. For the risotto, clean the chanterelles and sauté them in a small pan for 3-4 minutes, season with pepper and salt, then finely chop and set aside. Peel and finely chop the garlic clove and onion, then sauté them in 1 tablespoon of olive oil in a saucepan until translucent. Add the rice and sauté until translucent, deglaze with white wine, and gently reduce the wine, stirring constantly. Add vegetable stock a little at a time. Just before the rice is cooked, stir in the chanterelles and Parmesan cheese to taste. Season to taste with pepper and salt.