Venison leg with ginger

Ingredients for 4 servings:

• 1 leg(s) of venison
• 5 large garlic cloves
• 1 piece(s) ginger, approx. fist-sized
• 2 liters of red wine
• 1 small turnip(s)
• 1 bunch of carrots
• 1 bunch of soup vegetables
• 2 onions
• 750 g tagliatelle, fresh
• butter
• 2 tbsp flour
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• Parsley
• olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chop the ginger and garlic in a blender. Rub the ginger and garlic all over the venison leg and marinate for at least 8 hours. Then add the red wine and let the venison leg marinate overnight. Remove the leg, rinse off any remaining ginger and garlic, and pat dry. Debone the venison leg and tie it with kitchen string if necessary, sear it on all sides, and then cook in a covered roasting pan in the oven at 100°C for about 4 hours. In a saucepan, sear the bones and roughly diced onions, add the tomato paste, and deglaze with 0.5 l of the marinade. Add the roughly chopped vegetables, top up with 1 l of water, bring to a boil, and then simmer over low heat, reducing the volume to about 0.5 l. To clarify, pour the liquid through a sieve lined with kitchen paper. Set the stock aside. Chop the beetroot and carrots and blanch in salted water for about 5 minutes, then drain. Caramelize the sugar in 3 tablespoons of butter, add the vegetables, and sauté until al dente. Season with salt and pepper, and garnish with parsley. Brown 2 tablespoons of flour in 2 tablespoons of butter, then add the stock and clarified meat juices from the roasting pan until the desired consistency is reached. Season with salt and pepper. Let the meat rest for 10 minutes before slicing. Prepare the tagliatelle, drain, and condense with some of the remaining meat juices and butter. Cut the venison leg into nice slices and serve with the vegetables, tagliatelle, and sauce.