Summary

Ingredients

• 1.2 kg venison (boneless leg), ready to cook
• 1 teaspoon juniper berries
• 1 teaspoon pepper, whole grains
• 1 teaspoon allspice, whole grains
• 2 tablespoon clarified butter
• 1 onion (s)
• 2 carrot (s)
• 2 tablespoon tomato paste
• 150 ml red wine
• 400 ml game stock
• 6 cl port wine
• 100 g crème fraîche
• 100 g prunes
• salt and pepper
• food starch

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Instructions

1. Wash the leg of venison, pat dry, season with salt and pepper. Finely grind the juniper berries with the pepper and allspice grains in a mortar and rub the leg of venison with it.
2. Fry all over in hot clarified butter in a roasting pan. Peel the onion, clean and peel the carrots, dice both finely, add to the meat and fry briefly. Stir in tomato paste, toast briefly. Finely dice the prunes and add. Deglaze with red wine and fill up with game stock. Cover and stew in the preheated oven at 200 (circulating air 180) degrees for about 1.5 hours.
3. Remove the leg of venison from the meat stock and keep warm. Strain the meat stock through a sieve, stir in the port wine, bring the sauce to the boil again and thicken slightly with the mixed cornstarch. Salt, pepper and stir in the crème fraîche.
4. Cut the leg of venison into slices and serve with the sauce on preheated plates.
5. Serve with buttered vegetables or red cabbage, spaetzle or dumplings and pear halves filled with cranberry compote.