Venison

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 18 hrs 35 mins
Course Main Course
Cuisine European
Servings (Default: 6)

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)
Venison
Venison

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.

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