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.
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.
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.
Drain the cherries while collecting the juice.
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.
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.
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