Summary

Ingredients

• 1 leg venison, approx. 2 kg
• 500 g roe bones, finely chopped
• 2 tablespoons oil
• 40 g butter
• 1 onion (s)
• 1 carrot (s)
• 1 piece (s) celeriac
• 2 sprigs thyme
• 1 bay leaf
• 5 juniper berries, crushed
• 2 clove (s)
• 125 ml water
• 500 ml cream
• 1 tablespoon cranberries
• 2 cl port wine

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Instructions

1. From the leg of venison, it is best to have the game dealer cut the bone and chop it with the rest of the venison bones.
2. Foam the oil with 40 g butter, fry the seasoned meat on both sides, add the bones, roast briefly and place in the hot oven. Let them roast for 45 minutes, pouring the meat juice over them again and again.
3. Peel the onion, carrots and celeriac, cut into small pieces and add to the leg of venison with the herbs and spices. Brush the leg with butter and finish cooking for another 45 minutes, dousing with water from time to time. Remove the leg and wrap it in aluminum foil, leave to rest for at least 10 minutes.
4. Peel off the roast set with a brush. Pour in the cream and simmer for about 10 minutes. Add the cranberries and port wine, bring to the boil again and strain through a sieve. Bring the sauce to a creamy boil in a sauté pan and season if necessary.
5. It is best to cut the leg of venison into slices with an electric knife, arrange on preheated plates and pour the sauce over them.
6. Chanterelle dumplings go very well with it.