Game Preparation: Whether Venison Shoulder, Leg or Saddle Of Venison

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 kg leg (s) deer
  • 1 bunch soup greens
  • 1 onion (s), roughly chopped
  • 10 juniper berries
  • 1 teaspoon thyme, dried
  • 1 teaspoon marjoram, dried
  • 2 tablespoon tomato paste
  • 4 bay leaves
  • salt and pepper
  • Oil (nut oil) or olive oil for frying
  • 250 ml red wine
  • 200 g morello cherries (possibly also raisins)
  • water
  • 0.5 ½ bottle bock beer
  • 2 cloves garlic)
  • 2 tablespoon mustard
Game Preparation: Whether Venison Shoulder, Leg or Saddle Of Venison
Game Preparation: Whether Venison Shoulder, Leg or Saddle Of Venison
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Instructions

  1. I would like to announce in advance that I put the emphasis on game recipes on the type of game fund. It does not matter whether you are preparing a leg of venison, saddle of venison or other parts of game. A well-made game stock is half the battle.
  2. In this case I skinned a fresh leg of venison weighing 2.2 kg, washed it and put it in a suitable saucepan with a marinade for about 2-3 days.
  3. For the marinade, the soup greens are cleaned, cut into small pieces and placed in a saucepan with salt. Add onion, garlic cloves, juniper berries, dried thyme, dried marjoram and the bock beer. Fill up with water as required - the meat should then lie completely in the marinade. Let it steep in the refrigerator for approx. 2-3 days - the meat is guaranteed to be nice and tender.
  4. Drain the cherries while collecting the juice.
  5. Pat the meat dry. Fry well with salt, pepper and the remaining spices in a hot saucepan or roasting pan. Then remove the meat and set aside. Pour off the marinade through a sieve and put it in the hot pot together with the soup greens (be careful - also collect the spices and berries!) Now add nut oil or olive oil. Boil or fry everything nicely and always add a little cherry juice, red wine, water (or the drained marinade). Always remove the roasting from the base. Important: do not admit too much. Then fry with mustard and 2 tablespoons of tomato paste and dissolve again with wine. This takes approx. 20-30 minutes. Then add the meat again and cover it with cherry juice and water and simmer at a low temperature for approx. 2 hours.
  6. The meat should then be nice and soft after a maximum of 2 1/2 hours and is taken out of the pot. Now strain the stock. You can put the almost finished red-brown sauce back into the pot. Add the cherries or raisins and thicken with a sauce thickener or sour cream as required. Add the meat again.
  7. Apple red cabbage and dumplings go well with it.

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