Leg Of Venison from Goose Roast According to Vera`s Art

Summary

Ingredients

• 2 ½ kg venison (leg)
• 1 liter buttermilk, for pickling
• 1 small celeriac
• 5 medium carrot (s)
• 200 g prunes, pitted
• 1 liter red wine, dry, approx.
• 2 medium vegetable onion (s)
• 2 cloves garlic
• 1 small Can (s) tomato (s), chopped
• 6 tablespoon olive oil
• 1 tablespoon marjoram
• 1 teaspoon, leveled salt, or to taste
• 0.5 ½ teaspoon, leveled pepper, or to taste
• 2 tablespoon, leveled sugar

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Instructions

1. Remove tendons and skins from the leg of the venison. Then you put them in buttermilk for 1 day to soften the game taste a little. Doesn`t necessarily have to be done, it is a matter of taste, whether you like the wild taste more intense or not.
2. Steam the diced onions in a saucepan in olive oil until translucent. Add the diced celery and carrots, season with salt and pepper and let simmer with the lid closed for about 10 minutes.
3. In the meantime, season the prepared leg of venison with salt, pepper and lightly flour and sear it on all sides in the goose roast. Then you take the leg of venison out of the pot and boil the sediment loose with red wine. The prunes are already added. Add salt, pepper, marjoram and, after 5 minutes, the canned tomatoes and sugar. Bring everything to the boil for a short time and then take it out of the roaster so that it is empty again.
4. Possibly put a little olive oil on the bottom of the roaster before adding the prepared vegetables. The leg of venison is now placed on the bed of vegetables and the wine brew is poured over it. The liquid should almost completely cover the leg, if this is not the case, top up with water, red wine or tomato juice.
5. With the lid closed, the leg is braised at 175 ° top and bottom heat in the middle of the oven for 3.5 hours. Due to the long cooking time and the closed lid, the leg is tender as butter and almost crumbles when you take it out.
6. After the cooking time, a sauce can be made from the stock and the vegetables by pureing them and adding wine and cream.
7. Red cabbage and potatoes go well as a side dish.

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