Fresh Meat Leg (LT Cooking)

Summary

Ingredients

• 1 leg (s), fresh meat leg ,400 g
• 4 tablespoon oil, (sunflower oil)

For the marinade:

• 4 sprigs rosemary
• 4 sprigs thyme
• 4 sage leaves
• 3 clove (s) garlic
• 20 grains pepper, colored
• 5 grains allspice
• 5 juniper berries
• 50 ml olive oil

For the vegetables:

• 1 carrot (s)
• 10 cm leek, the white
• 1 onion (s), with skin
• 2 garlic clove (s), (from the marinade)
• 2 sprigs rosemary, (from the marinade)
• 2 sprigs thyme, (from the marinade)
• 200 ml red wine
• 200 ml game stock
• 1 teaspoon mustard, medium hot
• Jelly, (Johannibeber-), black
• Balsamic vinegar, (crema di balsamic vinegar)
• 3 teaspoons butter, ice cold
• salt and pepper
• 1 teaspoon cornstarch

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Instructions

1. Rinse the leg in cold water, dry with kitchen paper and remove the skin.
2. For the marinade, grind the spices in a mortar.
3. Brush the leg with oil, cover with herbs and finely cut slices of 3 cloves of garlic on both sides and sprinkle with the ground spices. This means that the leg can stay in the refrigerator for up to 48 hours without being damaged. Turn every now and then.
4. Before searing, remove the herbs and spices from the leg and rub off with kitchen paper.
5. Heat three tablespoons of oil in a roasting pan and fry the leg thoroughly on all sides for about 10 minutes. Take the leg out of the roaster and pour off the frying fat. Heat 1 tablespoon of fresh oil and fry the halved onion with roughly diced carrot and sliced leek. Be careful not to burn anything. Deglaze with red wine and reduce a little, then pour in the game stock, put the leg back in the roasting pan and season with pepper and salt. Fish the herbs and garlic from the marinade and add them. Put the probe of the roasting thermo in the middle of the meat and slide the open roaster into the oven preheated to 80 °.
6. Set the meat thermo clock to 5 hours and the meat core temperature to 70 °. The core temperature after searing was 34 °. Check the cooking process every now and then and pour some stock from the roasting pan over the leg.
7. During the braising time you have enough time to take care of the vegetables and other side dishes.
8. When the stewing process is finished, place the leg on a porcelain plate and let it rest in the oven on display. Pour the braising liquid through a hair sieve into a saucepan and reduce it by about a third over a high flame. Season with 1 teaspoon of mustard, currant jelly, possibly a little crema, the balsamic vinegar, pepper and salt. Thicken the sauce with a few pieces of ice-cold butter. If the right consistency has not yet been achieved, use a little bit of cornstarch to achieve the desired consistency.
9. Slice the leg and serve with the sauce, vegetables and boiled potatoes or noodles.
10. Roe deer or lamb can also be prepared well in this way. The braising time would also have to be right if the weight of the leg is roughly the same as it.

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