Summary

Ingredients

• 1 leg deer, boned
• Spice mixture, (wild spice)
• salt and pepper
• Oil, for frying
• 1 bunch soup greens, roughly chopped
• 500 ml game stock
• 350 ml red wine, drier
• 5 g pepper, Szechuan, pounded
• 1 vanilla pod (s)
• 3 stalks thyme
• 2 tablespoon jelly, black currant
• some cornstarch to tie

Print Recipe Pin Recipe

Instructions

1. Parry, season and tie the leg of venison. Heat the oil in a roasting pan and do not sear the leg too hard on all sides. Take out and put on a plate. Sweat the prepared soup greens in the frying fat and deglaze with the stock and red wine. Add the leg again and fry in the preheated oven at 180 degrees on the 2nd rack from the bottom for a good hour.
2. Cooking test: Pierce the center of the leg with a metal needle, when the needle has warmed up after 20 seconds, the meat is roasted pink.
3. After 30 minutes of cooking, add the Szechuan pepper, thyme and the pulp of the vanilla pod to the sauce. When the meat is good, remove it and wrap it in aluminum foil and let it rest for about 15 minutes.
4. In the meantime, strain the sauce through a sieve, add the currant jelly and, if necessary, add a little salt to taste. Bind with cornstarch.