A wonderful game dish, especially for the upcoming holidays, which is easy to cook and tastes delicious.
Ingredients for 4 persons
- 500 ml of red wine
- 4 tablespoons of red wine vinegar
- 100 g of lingonberries
- 5 juniper berries
- 1 tsp thyme
- 1.5 kg Boneless deer veal leg, cooked finely chopped
- 2 onions
- 100 g celery
- 2 carrots
- Salt
- Pepper
- 3 tablespoons clarified butter
- 1 teaspoon tomato paste
- 100 g of crème fraîche
Preparation
Bring the red wine, vinegar, 200 ml water, cranberries, and spices to a boil in a saucepan and allow to cool. Remove the skins and sinews from the meat, pour the stock over it and marinate for 48 hours. Peel and dice the onions, celery, and carrots. Remove the meat from the marinade and pat dry. Strain the marinade, and reserve it with the berries.
Preheat the oven to 160 0C (140 0C for a fan oven). Rub the meat with salt and pepper and sear on all sides in the hot clarified butter. The coarsely chopped bones are also roasted.
Add the vegetables and tomato paste to the roast and stew them briefly, pouring over half the marinade. Cook the leg of venison in the oven for about 1 hour and 30 minutes, basting it with the roast stock and the remaining marinade from time to time.
Take the leg out of the roaster and keep it warm. Remove the chopped bones from the roasting stock. Puree the stock, strain, and mix with the crème fraîche and cranberries. Simmer for 10 minutes. Serve with the meat.
You can serve it very well with dumplings and red cabbage.
Recipe info
- Preparation time: approx. 30 minutes (+ marinating time 48 hours)
- Preparation time: cook for approx. 1.5 hours
- Calorific value per portion: approx. 358 kcal
