Venison leg particularly tender and tasty

Ingredients for 3 servings:

• 1 leg of venison, preferably trimmed by a butcher
• 1 liter buttermilk
• 1 garlic clove(s)
• 8 peppercorns
• 1 bay leaf
• 3 allspice berries
• 4 juniper berries, crushed
• 1 onion(s)
• 1 carrot(s)
• some celery, fresh
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 40 minutes

marinated in buttermilk

Pour the buttermilk into a container large enough to hold the leg of venison. Crush the peeled garlic clove and add it to the buttermilk along with the bay leaf, peppercorns, juniper berries, and allspice. Mix everything well. Add the leg of venison and marinate for at least 48 hours. Turn the meat over occasionally. The longer the meat stays in the buttermilk, the more tender it will become. Clean the onion, carrot, and celery and cut into small pieces. Remove the leg of venison from the marinade and rinse with cold water. Pat the leg dry and season with pepper. Heat a little oil in a roasting pan, add the leg, and sear. Now salt the leg and turn it over, then add the finely chopped vegetables. Deglaze with the buttermilk the meat was in. The buttermilk will be a little bloody at this point; don’t be afraid of it. Place the roasting pan in the oven and braise at 120 degrees Celsius (250 degrees Fahrenheit) until the meat falls away from the bone. Deglaze occasionally with water or any remaining buttermilk. If you like, you can also add a little red wine. Finally, whisk the sauce with a hand whisk to thicken it. This pairs particularly well with potato dumplings and red cabbage, or my kale (found in my recipes).