Leg of fallow deer with green cauliflower

Name: Leg of fallow deer with green cauliflower
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 leg of fallow deer (boneless, approx. 1,2 kg); 300 ml Red wine; 10 allspice seeds and juniper berries; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 Onion; 100 g fat smoked bacon; 1 TABLESPOON redcurrant jelly; 1 (approx. 1 kg) green cauliflower; 20 g Butter; 1/4 l Vegetable broth (instant); 20 g flaked almonds; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp flat leaf parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 leg of fallow deer (boneless, approx. 1,2 kg)
300 ml Red wine
10 allspice seeds and juniper berries
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 Onion
100 g fat smoked bacon
1 TABLESPOON redcurrant jelly
1 (approx. 1 kg) green cauliflower
20 g Butter
1/4 l Vegetable broth (instant)
20 g flaked almonds
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp flat leaf parsley

Directions

1
Wash the meat and dab dry. Put wine, 200 ml water, allspice, juniper and bay leaf in a bowl, put meat in and cover. Marinate overnight in the refrigerator. Remove the meat and let it drain. Set marinade aside. Season meat all around with salt and pepper.
2
Heat the oil in a roasting pan and fry the meat well all around. Peel and slice the onion. Add to the meat and fry. Cut the bacon into slices and cover the surface of the leg with them. Then deglaze the meat with the marinade and bring to the boil. Add jelly and stir in. Cook meat in a closed roaster in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/2 hours. After 45 minutes remove lid and continue roasting open. In the meantime, clean and wash the cauliflower and divide it into florets. Heat butter in a pot and sauté the cauliflower in it at low heat. Deglaze with broth and cook for 12-15 minutes. Roast almond flakes in a pan without fat until golden brown.
3
After 45 minutes remove lid and continue roasting open. In the meantime, clean and wash the cauliflower and divide it into florets. Heat butter in a pot and sauté the cauliflower in it at low heat. Deglaze with broth and cook for 12-15 minutes. Roast almond flakes in a pan without fat until golden brown. Remove the roast from the roaster and remove the bacon. Pour stock through a sieve and fill up to 1/2 litre. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Drain cauliflower and arrange on a plate together with the meat. Sprinkle with flaked almonds and serve garnished with parsley as desired. Serve with croquettes
4
Pour stock through a sieve and fill up to 1/2 litre. Bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Drain cauliflower and arrange on a plate together with the meat. Sprinkle with flaked almonds and serve garnished with parsley as desired. Serve with croquettes