Festive Leg Of Venison
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 roe leg
- 5 shallot (s)
- 2 carrot (s)
- 1 small celeriac
- 1 apple
- 1 sprig thyme
- 1 sprig rosemary
- 10 juniper berries
- 5 carnation (s)
- 250 g veetables (carrots, leeks)
- 4 onion (s)
- 100 ml vinegar (fruit vinegar)
- 2 liters red wine
- pepper
- salt
- 200 g bread (s) - leftovers, dark
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the leg, sauté and remove. Sweat cleaned and chopped vegetables and onions in the same fat until translucent. Add meat and everything else, deglaze with fruit vinegar, reduce. Cover with red wine. Braise softly in the oven at 180 ° for 2 1/2 hours. Water more often.
- Strain the sauce through a sieve. Serve with dumplings and red cabbage.
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