Summary

Ingredients

• g 1,300 roe le, frozen
• 250 ml wine, red, dry
• 400 ml game stock
• 30 g celeriac
• 1 carrot (s)
• 1 leek
• 2 onions)
• 2 cloves garlic
• 2 sprigs rosemary
• 3 sprigs thyme
• 50 g ham, diced
• 1 tablespoon tomato paste
• 5 juniper berries
• 3 liters buttermilk, possibly a little more
• Mustard, hotter
• Jelly (currant jelly)
• Salt and pepper, crema di balsamic vinegar
• 2 tablespoon clarified butter
• Butter, ice cold

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Instructions

1. Thaw the leg of venison in the refrigerator in a saucepan, covered with buttermilk, for 24 hours. Dry the leg with kitchen paper and carefully remove all skins.
2. Fry the leg well all around in clarified butter, add the roughly diced vegetables, tomato paste and diced ham and fry as well. Deglaze with red wine and game stock. Add the rosemary, thyme and juniper berries. Pepper and salt the leg, then put the meat thermo in the center of the meat, close the pot with the soaked clay lid and put it in the cold oven. Set to 150 ° and let simmer for about 1.5 hours. Depending on the progress of the cooking process, turn the heat up or down a little until the core temperature of 75 ° is reached.
3. Take the leg out of the pot, place it on a roasting plate in the switched off oven and let it rest for 15-20 minutes. In the meantime, pour the braised liquid through a fine sieve into a saucepan and reduce to about a third on the stove over high heat.
4. Season the reduction with mustard, crema di balsamico, currant jelly, pepper and salt and thicken with cold butter pieces.
5. With pasta or boiled potatoes and a ratatouille on vegetables, or bacon bean parcels with fried mushrooms.