Deer Leg with Brussels Sprouts and Mushroom Cream

Summary

Ingredients

• 1.2 kg leg venison
• 1 teaspoon peppercorns
• 6 juniper berries
• 2 bay leaves
• Salt and pepper, whiter, from the mill
• 2 tablespoon clarified butter
• 125 ml red wine, dry
• 125 ml water
• 6 slices bacon
• 750 g Brussels sprouts
• 1 glass chanterelles (22 ml)
• 500 g mushrooms, cleaned
• 250 ml water
• 2 medium onion (s)
• 2 tablespoon butter
• 4 tablespoon whipped cream
• 2 tablespoon sauce thickener, dark
• 2 teaspoons currant jelly

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Instructions

1. Very finely crushed peppercorns, juniper and bay leaves. Rub the meat all over with salt and spices.
2. Heat clarified butter. Fry the meat in it. Pour red wine and 1/8 l water, bring to the boil. Cover the roast with slices of bacon and roast in a preheated oven at 175 ° C for approx. 1 1/4 to 1 1/2 hours.
3. Clean and wash Brussels sprouts. Drain the chanterelles. Cut the mushrooms into slices. Finely dice the onions. Cook Brussels sprouts. Heat 1 tablespoon fat, fry half the onions and all the mushrooms in it. Season with salt and pepper. Add the mushrooms to the meat approx. 15 minutes before the end of the cooking time. Deglaze the frying fat with 1/4 l water, bring to the boil. Also add to the meat.
4. Take out meat. Remove half of the bacon and keep the meat warm. Cut the bacon into fine strips. Bring the gravy and cream to the boil. Scatter sauce thickener. Season to taste with salt, pepper and jelly. Heat 1 tablespoon fat. Fry the remaining onions in it until golden brown. Add the bacon strips and toss the Brussels sprouts in them. Arrange everything.
5. Spaetzle and lingonberries go well with it.
6. Game must always be fried. It is done when you pierce the meat and the juice is light.