Leg Of Venison with Print Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 roe leg with bone, approx. .8 - 2 kg
- 50 g butter, a pork net or kitchen twine
For the filling:
- 1 slice (s) bread (rye bread)
- 1 gingerbread, (spice print without chocolate coating)
- 3 prunes
- 50 g bacon, mixed
- 1 tablespoon milk
- pepper
- salt
- thyme
For the sauce:
- Deer - bones from the club
- 300 g roots
- 1 tablespoon tomato paste
- 500 ml red wine
- 250 ml game stock
- Port wine
- 1 gingerbread, (spice print without chocolate coating)
- 150 g sour cherries
Print Recipe
Pin Recipe Instructions
- Separate the leg in the joint and divide the lower leg. The hollow bone is released from the thigh and also divided. Roast the bones in the oven at 200-220 ° C until they have turned a nice color. Meanwhile, the filling is being prepared for the thigh. Cut the bread, bacon and prunes into small pieces, grind the printe and mix everything with the spices and milk to a solid mass. Pour the filling into the bone cavity and tie the leg in shape with kitchen twine. If available, a pig net can be used instead of the twine. If you are using twine, now coat the leg with the liquid butter.
- The bones should now be the right color and are taken out of the oven and the leg is placed in a suitable roaster in the hot oven. There it remains at this temperature for about 20-25 minutes. Then reduce the heat to 90 ° C and the leg is fried in the falling heat for 2.5 - 3 hours. During this time you have time to prepare the sauce and side dishes.
- For the sauce, sear the roasted vegetables with a little oil, add tomato paste, roast briefly, add the bones and deglaze with a little red wine. Reduce the liquid and deglaze again with red wine until the red wine is almost completely reduced. Now add the game stock and gently simmer the sauce. The sauce is finished shortly before the end of the roasting time. To do this, remove the bones, partially puree the vegetables and pass the sauce through a sieve. Use a ground printe to bind and add the sour cherries to the sauce. Flavor with port wine and season with salt and pepper.
- Anything that goes with game is recommended as a side dish, apple red cabbage or Brussels sprouts, dumplings, spaetzle
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