Summary

Ingredients

• 1.2 kg leg red deer

For the marinade:

• 500 ml red wine, dry, strong, e.g. Pinot Noir or Merlot
• 500 ml vinegar, e.g. raspberry vinegar
• 3 tablespoon balsamic cream
• 2 thick onions, roughly diced
• 2 large carrots, roughly diced
• 0.25 ¼ celery, roughly diced
• 1 leek, cut into coarse rings
• 2 bay leaves
• some allspice grains
• some juniper berries
• some carnation
• some mustard seeds, to taste
• 1 tablespoon salt
• some sugar

Also:

• 5 sauce gingerbread
• 2 handfuls cranberries, alternatively raisins or sultanas
• 2 onion (s), finely chopped
• 3 tablespoon clarified butter or fat for frying
• some flour to thicken if necessary
• Possibly port wine to taste the sauce, optional
• some currant jelly or cranberry jam

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Instructions

1. To make the meat so tender and tender, it has to marinate for several days in a marinade made from vinegar, wine, soup greens and spices: The marinade penetrates the raw meat and gives it the sour taste. Since vinegar inhibits the growth of bacteria, the meat remains durable.
2. Before pickling, boil the vinegar, wine, spices, onions and soup vegetables. This allows the spices to develop better. After the marinade has cooled down completely, the meat is inserted. It is important to ensure that the roast is completely covered with the marinade; this is best done in a freezer bag. Then the roast is left to stand in the refrigerator for at least 48 - 72 hours. The vinegar makes the meat tender because it breaks down the meat fibers and sinews, the leg becomes wonderfully tender. After marinating, the marinade is poured through a sieve, it is used for stewing and preparing the sauce.
3. The roast is dabbed dry and seared all over in a casserole. Finely chop the onions and add them, pepper and salt and let them brown nicely. Roughly chop the sauce gingerbread and place around the roast with half of the cranberries. If you can`t get a sauce gingerbread, pumpernickel works too. Deglaze with a good half of the marinade and simmer for about 90 minutes over low heat. In between add a little marinade until everything is used up.
4. A leg of venison needs approx. 1 hour per kg after pickling, the longer the pickling process, the shorter the roasting time. If the roast is tender, take it out of the pot and keep it warm.
5. Puree the sauce and season with salt and pepper. Simmer the sauce with the remaining cranberries for another 15 minutes. Usually the sauce already has the right consistency. If not, mix some flour with cold water and add. To sweeten the sauce, I use 1 tablespoon of currant jelly or a dash of port wine. If you like, you can refine the sauce with cream, sour cream or crème fraîche.
6. Slice the roast and serve with the sauce. Tastes wonderfully sweet and sour and melts on the tongue.
7. Red or Brussels sprouts and homemade potato dumplings taste best with this. A pear half with cranberries or apple compote also go well with.