Summary

Ingredients

• 2 kg leg (s) deer, boned
• 1 bone from this club
• 5 sprigs rosemary
• 2 sprigs sage
• 3 sprigs thyme
• 1 shallot (s)
• 10 juniper berries
• 6 grains allspice
• 6 clove (s)
• 1 lemon (s), with untreated peel
• 2 cloves garlic
• 1 tablespoon jelly (currant)
• 1 teaspoon peppercorns, black and green
• salt and pepper
• 0.5 ½ cup olive oil, plenty
• 1 glass white wine (Riesling)
• 1 shot Madeira, or Marsala or Port
• 150 g sour cream
• 50 g butter
• 50 grams flour
• 2 tablespoon jelly (currant)
• 1 pinch (s) clove powder (Madagascar), or cloves, finely ground
• 1 dash fish sauce doesn`t have to be
• Salt, to taste

Print Recipe Pin Recipe

Instructions

1. The preparation begins the day before the intended consumption, if you want to use the bone and flavor the leg.
2. Bone the leg of the venison, chop the bone through.
3. Fry the bone until dark, deglaze with plenty of water and simmer for about an hour. Remove the bones, chill the broth overnight, then degrease.
4. Weigh about half of the herbs, garlic and onion small, also the peeled yellow of the lemon. Roughly grind the spices, mix half of them with the herbs, mix with the currant jelly and add just a little salt. Pour this mixture into the leg.
5. Tie the leg with kitchen twine like a roll roast, then vacuum seal with the remaining herbs and spices and plenty of olive oil in a freezer bag (as much as possible) and leave to marinate overnight. From time to time to turn.
6. On the day of preparation (approx. 2 hours in advance):
7. Preheat the oven to almost 200 °. Strip off the oil with the spices and herbs from the roast (collect!) And fry the roast well all around in an iron pan. Place in the oven, add the herbs and oil again, reduce the heat to 160 ° and fry for about 1 hour. Halfway through, pour in the broth. When the core temperature has reached almost 70 °, switch off the oven, remove the roast, place on a wooden board with a groove and put back in to rest.
8. In the meantime, the sauce is prepared from the gravy. I added some wine and water and let it simmer, then bound it to the desired consistency with Beurre Manier (equal parts butter mixed with flour), mixed in the sour cream and seasoned with the remaining ingredients. You can also vary here.
9. The core temperature of the roast continues to rise during the half-hour resting time (to almost 80 °). If you want the leg to be more pink, you should remove the roast at a lower core temperature.