Leg Of Roe Gardener Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg leg (s) roe deer, with bone
- 100 g bacon, fatter
- 0.5 teaspoon ½ marjoram
- 0.5 ½ lemon (s), untreated
- 1 onion (s)
- 3 tomato (s)
- 3 apples
- 0.5 liter ½ meat stock or game stock
- 1 tablespoon cornstarch
- 2 tablespoon heavy cream
- 2 tablespoons oil
- salt and pepper
- 0.5 teaspoon ½ tarragon
- 0.5 teaspoon ½ basil
Print Recipe
Pin Recipe Instructions
- A recipe that will delight every mother-in-law. I`ve already tried larger portions, there`s never anything left.
- Skin the leg of venison and, if you have not already done so, remove the tendons, wash and dry them. Mix the oil with the dried herbs, lemon zest, salt and pepper and rub the leg with it.
- Cut the bacon into cubes, finely chop the onion, peel, halve, core and dice the apples. Brew, peel and chop the tomatoes.
- Fry the cubes of bacon in a casserole until translucent, place the leg on top and brown all around. Add the onions, apples and tomatoes and cook for 3 minutes. Pour in the meat stock. Cover and let the leg stew for about 2 hours.
- Remove the meat, cut into slices and keep warm. Whisk the cornstarch with the cream and use it to thicken the sauce. Season with salt and pepper. Serve the sauce separately from the leg of venison.
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