Venison

Summary

Ingredients

• 1 leg venison with bone, about 3.5 kg
• 2 clove (s) garlic, finely chopped
• 3 sprigs rosemary, fresh
• 3 sprigs thyme, fresher
• 6 allspice grains, ground in a mortar
• 10 juniper berries, ground in a mortar
• 20 peppercorns, mixed black and green, ground in a mortar
• 0.25 liter ¼ olive oil
• a bit salt
• some pepper, mixed black and green

For the sauce:

• 100 ml wine
• some water as needed
• some cornstarch as needed
• 2 tablespoon jelly (currant or raspberry)
• Seasoning (s) as required
• 100 ml cream, fresh (as desired)

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Instructions

1. Place the leg of venison with the first seven ingredients (garlic, rosemary, thyme, allspice, juniper berries, pepper and olive oil) a day and a half before eating and seal in a freezer bag so that it is airtight. Turn a few times and massage in the oil.
2. Heat the oven to 250 ° C.
3. Unpack the leg late on the evening before lunch. Remove olive oil, herbs and spices (save!) And place in a roasting pan. Put in the preheated oven and fry on all sides for approx. 30 - 50 minutes. Then switch the oven down to 75 ° C - 80 ° C. Now add the stripped olive oil and herbs back in. Salt and pepper and let the leg cook overnight.
4. Note: At the beginning you should monitor the oven for at least an hour to ensure that it maintains the desired temperature. A meat thermo is also recommended to monitor the core temperature (approx. 70 ° C is aimed for).
5. Take out the leg of venison around noon and put it back on a plate in the oven.
6. Pour the gravy with the spices through a sieve into a fat trap.
7. Dilute the degreased concentrated gravy in a saucepan with wine and water to the required level (add a little stock if necessary). Add the jelly and season with spices as required. Thicken with a little cornstarch and then add some cream depending on your taste.
8. Alternative: Instead of binding with cornstarch, assemble with ice-cold butter.