Summary

Ingredients

• 1.2 kg leg venison (s)
• 1 handful basil leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 3 clove (s) garlic
• 3 medium onion (s)
• 1 teaspoon juniper berries
• 2 bay leaves
• 1 cup olive oil
• 1 slice bacon, fatter
• 50 g tomato paste
• 1 ½ liters water
• 1 bunch soup greens
• 1 tablespoon clarified butter
• 1 tablespoon natural yogurt
• 150 g chanterelles
• 1 glass white wine
• 1 cup risotto rice
• 1 cup vegetable broth
• some parmesan
• salt and pepper

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Instructions

1. Parry the leg of venison, remove the bones and store with the leftover meat.
2. For the marinade, roughly chop the basil, 1 sprig of rosemary and 1 sprig of thyme. Peel the garlic cloves and 1 onion, also roughly chop. Press down the juniper berries. Mix everything with the bay leaves and olive oil to a marinade and coat the leg of venison with it. Cover and marinate the leg of venison in the refrigerator for 24 hours.
3. For the stock, dice the bacon slice and leave it in a large saucepan. Then sear the remains of meat from the parrying, bones and other waste of the leg of venison very sharply over the highest heat. Lower the heat, add the second onion and the remaining thyme and rosemary. Roast the tomato paste and deglaze with the water and let the stock simmer openly for 45 - 60 minutes. Then pass through a sieve and set aside - this will be the gold dust for the day of preparation, it should make about 1 liter.
4. On the day of preparation, clean and dice the soup greens. Remove the leg of venison from the marinade and pat dry, then pepper and salt. Sear the meat on all sides in the clarified butter in a large roasting pan. Now add the soup vegetables and fry them briefly. Pour around half of the roast stock, then place the roast in the oven at 150 ° C. In between, pour stock over and over again until it is used up. The cooking time is 75 - 90 minutes. Use a meat thermometer to be on the safe side. At 70 ° C, take the leg out of the roaster, wrap it in aluminum foil and let it rest for at least a quarter of an hour. Portion after resting time. For the sauce, strain the stock from the roaster through a sieve into a saucepan, season with salt and pepper if necessary, add yoghurt and reduce strongly.
5. For the risotto, clean the chanterelles and sweat them in a small pan for 3 - 4 minutes, season with pepper and salt, then cut into small pieces and set aside. Peel the garlic clove and onion and chop finely, sweat in 1 tablespoon olive oil in a saucepan until translucent. Add rice, sweat until translucent, deglaze with white wine and let the wine simmer gently while stirring constantly. Add dosed vegetable stock. Just before the rice is done, stir in the chanterelles and parmesan to taste and taste. Season to taste with pepper and salt.