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Prep Time 30 mins
Total Time 2 mins
Course Main Course
Cuisine European
Servings (Default: 12)


Deer Leg
Deer Leg
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  1. Take a large saucepan and put the meat rubbed with salt in it. The pot is filled with the buttermilk and red wine. Add all specified spices. There are no limits to your imagination when it comes to adding herbs. Better a little more than too little! The meat must be completely covered. 3 onions halved, but add with the skin. Mix the contents well! Now put the pot in the refrigerator. The meat must lie in the marinade for at least 2 days. This makes it nice and tender. Turn 1 or 2 times a day. Remove the meat and strain the marinade. Heat the lard in a saucepan and add the meat to the hot lard and fry well. When almost done, add the remaining onion, cut into strips, the diced bacon and the mushrooms. Fill the pot with lightly salted water so that the roast is half covered. Cover and cook for an hour, then turn and cook on a low flame for another hour. A little marinade can be added to improve the taste. Then place the roast without the lid in the preheated oven on the lowest rail. Fry for 30 minutes on both sides at approx. 175 ° C with convection. Watering now and then. When the roast is nice and brown, remove the meat, let it cool down a little and cut into nice slices. Strain the sauce, carefully season with salt, pepper and possibly marinade and let the meat slices get hot again before serving! Serve the venison with dumplings or potatoes. Red cabbage or beans are suitable as a side dish. Warmed up in the oven the next day, the whole thing tastes twice as good!