Summary

Ingredients

• 2 small leg (s) deer (with bone approx. 800 g, without approx. 00 g)
• 4 tablespoon coriander
• 1 tablespoon juniper berries
• 2 teaspoons caraway seeds
• 3 tablespoon allspice
• 1 kg roots (leeks, celery, carrots, onions)
• 1 bouquet garni
• 2 tablespoon tomato paste
• 2 tablespoon ketchup
• 1 liter red wine, stronger
• 250 ml port wine, (Ruby)
• 250 ml liqueur (cherry and coriander juice, alternatively strongly reduced cherry juice)
• 200 ml orange juice
• 50 g chocolate, Valhrona
• 1 cup espresso
• Sea salt, coarse
• Chili, from the mill
• Flour

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Instructions

1. Bone the legs from the butcher or hunter and have the bones chopped up, from which the stock for the sauce is cooked the day before.
2. Preparation of the fund:
3. Roast the bones on the stove and then let them roast in the oven at 160 ° C for about 20 minutes.
4. Add the finely chopped root vegetables and roast with them. Dust everything with a little flour, add tomato paste and ketchup. Deglaze with red wine. Let it boil down. Deglaze with port wine. Let it boil down. Deglaze with cherry and coriander liqueur. Let it boil down. Repeat this process twice.
5. Take the roasting pan out of the oven, transfer the bones and vegetables to a large saucepan and pour about 3 liters of cold water. Add some of the roasted spices described in Part II. Let it sit gently for about 6 hours, skimming off the rising foam again and again. At the end of the cooking time, pour off the stock through a sieve lined with a cloth and leave to cool overnight.
6. The next day, remove the layer of fat and pour it through a cloth again. Reduce the rest of the red wine, port wine, liqueur and the orange juice in a syrupy manner, bring the stock to the boil, reduce it and pour in the wine reduction over and over again during this process until a creamy sauce is formed. Work in chocolate and espresso, season with some chilli if necessary. Adding the chocolate gives the sauce an incredible shine. I don`t use pepper in this dish!
7. Part II
8. Preparation of leg of venison:
9. Tie the legs of venison together with kitchen twine. Toast the spice seeds and grains separately in a pan without fat. Pound in a mortar. Rub the legs with the spice mixture and coarse sea salt. Wrap in cling film and leave to soak in the refrigerator for 24 hours.
10. Part III
11. Cooking day:
12. Take the venison legs out of the refrigerator about 2 hours before roasting. Bring the oven to approx. 130 ° C top and bottom heat. Check with an oven thermometer!
13. Heat olive oil in 2 pans and fry the legs in it. Not too much heat, the spices shouldn`t burn! I had a 900 g piece and one weighing 1200 g, and I seared the larger one 7 minutes beforehand to compensate for the difference in weight. Place the meat thermometer in the thickest part of the larger piece, place the legs on a baking sheet that has been warmed up and put them in the oven.
14. At a core temperature of approx. 70 ° C, the legs are done with a touch of pink. At 65 ° C perfectly rosé. That depends entirely on personal preferences, how pink or how you prefer it. The approximate roasting time - for rough time planning - is 60 minutes, but that really depends on the previous searing, your own oven and other factors.
15. Plan the roasting time so that the legs can rest for 10 minutes in the switched-off oven without exceeding the desired core temperature!
16. Then cut open and serve.