Summary

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

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Instructions

1. Slightly cut the leg of the venison on the bone. Crush salt, pepper, juniper berries and ginger and rub the leg with it.
2. 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.
3. 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.
4. 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.
5. Arrange the meat in portions on plates and pour the sauce over them.
6. Traditionally, you can also eat dumplings or boiled potatoes and red cabbage or kale. It is also very tasty with chanterelles.