Braised Leg Of Venison
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leg (s) deer, .8-2 kilos
- salt
- Pepper, black, freshly ground
- 0.5 teaspoon ½ allspice, ground
- 60 ml oil
- 1 onion (s)
- 1 carrot (s)
- 1 piece (s) celeriac
- thyme
- rosemary
- sage
- 0.5 liter ½ game stock
- 1 cl cognac
Print Recipe
Pin Recipe Instructions
- Rub the leg with the salt, pepper and allspice.
- Heat the oil and fry the leg on all sides.
- Add the cleaned and roughly cut vegetables and let them brown lightly. Pour in the game stock and place the roaster in the oven preheated to 200 ° C and pour the stock over it at short intervals.
- After 15 minutes put the lid on and turn the oven down to 160 ° C. Let the leg stew for 1 - 1 1/2 hours.
- Turn the leg once or twice.
- Pass the sauce through a sieve and let it boil down a little and pour in the cognac, season to taste.
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