Venison leg with prunes and onions

Ingredients for 2 servings:

• 1 small venison leg(s)
• 1 juniper berry(s)
• ½ tsp black peppercorns
• 5 allspice berries
• 2 bay leaves, fresh
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• ½ tsp rock salt, coarse
• 5 tbsp rapeseed oil
• 1 onion(s)
• 7 prunes
• 250 ml Game stock
• 250 ml water
• 2 tbsp butter, brown
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 55 minutes

Remove any silver skin from the leg and pat dry. Crush the juniper berries, peppercorns, allspice, finely chopped bay leaves, cinnamon, clove powder, and salt in a mortar and pestle. Mix with 2 tablespoons of oil and rub into the leg. Peel the onion and cut into quarters. Heat the remaining oil in an ovenproof pan or roasting tin and sear the leg. Add the onion rings and prunes and fry. Gradually add the stock and allow to reduce slightly, then add the water. Cover and braise slowly on the middle rack of an oven preheated to 120°C (top/bottom heat) for about 1 hour. Then reduce the temperature to 100°C (212°F). Braise for another 2 hours. Add a little more water if necessary. About 30 minutes before the end of cooking, brush the leg with brown butter and increase the temperature to 150°C (302°F) for 10 minutes. Serve with your desired side dish. Here, it was gnocchi fried in clarified butter and some plum jam.