Summary

Ingredients

• 300 g bones and remains the deer
• 250 g onion (s)
• 150 g carrot (s)
• 100 g celery
• 2 cloves garlic)
• 1 tablespoon, leveled tomato paste
• 0.25 liter ¼ port wine, red
• 0.5 liter ½ red wine
• 2 handfuls ice, pounded
• 1 ½ liter veal stock or venison stock
• 3 tablespoon, leveled jam, cranberry
• 1 orange (s), juice from it
• 1 lemon (s), juice from it
• 6 prunes, (prunes)
• 2 bay leaves
• 6 juniper berries
• 15 black peppercorns
• 2 sprigs thyme
• 1 sprig rosemary
• 1 teaspoon spice mixture, (venison spice)
• Sea salt, from the mill
• Black pepper from the mill
• 1 medium potato (s), finely grated
• 1 tablespoon butter, (nut butter)
• 1 kg deer (leg), approx.
• 3 tablespoon butter, soft
• 1 tablespoon spice mixture, (venison spice)
• 1 teaspoon bay leaves, chopped
• 1 ½ kg sea salt, gray
• 200 g protein
• 5 tablespoon flour
• 300 g celery, thinly sliced
• 150 g bacon, white (lardo)

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Instructions

1. Chop the venison bones together - or have the butcher do it already - then sear them well in a hot saucepan with oil and a little butter - then add the vegetables, roast them briefly, add the tomato paste, briefly roast, deglaze with a little port wine and red wine, Put a handful of ice next to it and on the edge of the stove, let stand for 5 minutes, then put it back on the plate and let it reduce until it sticks slightly to the bottom of the pot, deglaze again with port and red wine and repeat this process 3 times, then only with the veal stock (or venison stock), season with salt, pepper, bay leaf, thyme, rosemary and venison spice (which you can also make easily and deliciously!), add the orange and lemon juice, the cranberries, prunes and add the whole 1 1 / Let simmer for 2 hours and, if necessary, taste again. Finally add some nut butter.
2. So watch out, EATING is not yet in fashion, this is just the sauce and it`s great ! The right thing for men to accompany with a few beers or a bottle of wine. This can also be prepared a day in advance.
3. Mix the butter with the venison spice and the finely chopped bay leaf and use it to rub the leg of venison well.
4. Cover the leg of venison with the celery and bacon slices all around.
5. Mix the sea salt with egg white and flour well and place about 1/3 on a baking sheet lined with baking paper. Put the club on it. Completely cover the leg with the rest of the crust and press firmly. Put the deer in the oven for about 30 minutes at 170 ° C, take it out and let it rest for about 30 minutes. Put in the oven for another 30 minutes, take out and cut open the salt crust with a really sharp saw knife. Then bring the guests into the kitchen or bring the club including the tray to the table and lift the crust of salt in front of it. The smell that spreads is just fantastic! Then remove the vegetables and bacon from the leg of venison and carve it.
6. I always give homemade champagne pot spaetzle and pointed cabbage.