Marinated Leg Of Venison
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leg deer without bones
- 200 ml buttermilk
- 150 g bacon
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ paprika, hot
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ rosemary
- 1 teaspoon salt
- 1 large onion (s)
- 6 cloves garlic
- 100 g clarified butter
- 250 ml game stock
Print Recipe
Pin Recipe Instructions
- First, remove the skin and tendons from the flesh and clean them.
- Mix the salt and other spices (the quantities and ingredients can be adapted to your own taste) as well as the freshly squeezed garlic in the buttermilk.
- Put this marinade in a freezer bag with the meat. Close this tightly, spread the marinade around the meat and store in the refrigerator for at least one night.
- The next day, sear the meat in clarified butter on all sides and then place it in a roaster. Add the rest of the marinade, the coarsely chopped onion, the game stock and a little water. Cover the meat with the sliced bacon.
- The covered roaster should now be left to rest in the convection oven preheated to 140 degrees for 2.5 hours.
- Then take the meat out of the roaster and let it rest for approx. 20 minutes. During this time, sieve the remaining contents of the roasting pan. The sauce is now ready. However, this can also be individually seasoned or thickened with a roux.
- In my opinion, beans and potatoes go particularly well with this roast.
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