Leg Of Venison with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leg (s) deer, approx. 2 kg
- 75 g butter or mararine
- 2 onion (s), finely chopped
- 1 bunch soup greens, cut into small pieces
- 200 g crème fraîche
- 0.25 liter ¼ red wine
- 4 juniper berries
- 1 pinch ginger powder
- 1 sprig thyme
- 1 bay leaf
- 6 pepper-grains
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Slightly cut the leg of the venison on the bone. Crush salt, pepper, juniper berries and ginger and rub the leg with it.
- Then they fry the leg of venison in the melted butter and then add the bay leaf, peppercorns, thyme, the finely chopped onions and the finely chopped soup greens.
- Fry everything together in a preheated oven in a roasting pan with a lid at 220 ° C for about 1 1/2 - 2 hours. From time to time, baste the leg with the roasting fat.
- After approx. 2 hours, take the leg out of the casserole and wrap it in aluminum foil. Turn the oven down to 120 ° C and add the leg. In a saucepan, everything else from the roasting pot is boiled together with the red wine for about 5 minutes. Then puree everything into a creamy sauce and add crème fraiche.
- Arrange the meat in portions on plates and pour the sauce over them.
- Traditionally, you can also eat dumplings or boiled potatoes and red cabbage or kale. It is also very tasty with chanterelles.
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