Venison leg very tender

Ingredients for 4 servings:

• 1 leg of venison with bone
• 1 bunch of soup vegetables
• 3 onions
• 2 cloves garlic
• 1 tbsp peppercorns
• 1 tsp juniper berries
• Salt
• Ginger powder
• 100 g bacon, streaky
• 2 bay leaves
• 1 sprig(s) rosemary
• oil
• 1 tbsp tomato paste
• ¼ liter red wine
• 400 ml Game stock
• 1 tbsp cranberry jam
• roux

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Wash and chop the soup vegetables. Peel and dice the onions and garlic. Dice the bacon. Wash the venison leg, removing any tendons and fat. Crush the peppercorns and juniper berries in a mortar. Rub the venison leg with salt, ginger powder, peppercorns, and juniper berries. Place the leg on a baking tray and arrange the vegetables, onions, garlic, bacon, rosemary, and bay leaves around the venison. Add a little oil. Place the venison in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Then place the vegetables in a pot (fish out the rosemary). Reduce the oven temperature to 140°C (284°F). Continue cooking the leg on the baking tray in the oven for about 2 hours. Brown the vegetables with tomato paste until they are nicely browned. Deglaze with wine and add the game stock. Pour in a little water and let it reduce. After about an hour (check the amount of liquid and add more water if necessary), strain the vegetables and add the cranberries to the sauce. Set aside. 20 minutes before the leg is finished cooking, bring the sauce to a boil, season to taste, and thicken with a roux if necessary. Remove the leg from the oven and carve the meat into slices from the bone and serve. Bread dumplings, potato dumplings, and red cabbage go well with this dish.