Leg of venison Black Forest style
easy
90 mins
90 mins
Ingredients
- 1 leg of venison (approx. 1.2 kg)
- 7-10 Tbsp Vinegar
- 4 Juniper berries
- 7-10 Tbsp Salt
- 1 knife tip ground
- 7-10 Tbsp Ginger
- 7-10 Tbsp ground cilantro
- 1 (100 g) Package
- 7-10 Tbsp Bacon
- 4 TABLESPOONS Butter or margarine
- 1 Bay leaf
- 1 sprig of thyme
- 1 collar Soup Greens
- 1 medium onion
- 4 small pears
- 1/2 l dry red wine
- 1 TABLESPOON Sugar
- 200 g Cream
- 7-10 Tbsp fraîche
- 7-10 Tbsp white pepper
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash leg of venison, pat dry and wrap in a vinegar-soaked tea towel overnight. Make a small incision around the bone. Crush juniper berries. Make a mixture of juniper berries, salt, ginger and coriander.
- 2
Rub it on the leg of venison. Cover with bacon slices and wrap with kitchen string. Heat the fat in a roaster. Brown the leg of venison all around. Add laurel and thyme. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/4 hours.
- 3
Pour the frying fat over it from time to time. Clean, wash and chop the greens. Peel and slice the onion. Add vegetables and onions to the meat 30 minutes before the end of the cooking time. In the meantime, peel the pears.
- 4
Bring 1/4 litre red wine, 1/8 litre water and sugar to the boil. Cook the pears for 20 minutes. Remove the venison leg, remove the kitchen string and keep warm. Add the rest of the red wine and 1/8 litre of pear stock.
- 5
Bring to the boil, stir in crème fraîche and allow to boil down for ten minutes. Season to taste with salt and pepper. Add meat and pears to the sauce and garnish with parsley. Spätzle are delicious with it.
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