Leg of venison with dumplings, gingerbread sauce, Brussels sprouts and roasted mushrooms (leg of venison four times different)

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Dab meat dry if necessary. Cut off tendons and cuticles. Crush juniper berries slightly for the dry stain. Wash the rosemary and remove the needles. Wash the orange and lemon thoroughly, dab dry, peel the peel with a peeler and cut into strips. Mix 2 heaped tablespoons salt, 4 tablespoons sugar, allspice and peppercorns. Add juniper berries, rosemary, orange and lemon peel and mix. Rub the meat all around with the marinade, cover and place in the refrigerator overnight

2. 2

   Grate the stain coarsely from the meat, tie it with kitchen twine to a roll. Clean or peel and wash the soup greens and cut them into large cubes. Onions peel, 2 pieces also roughly dice. Peel garlic and crush coarsely

3. 3

   Heat 2 tablespoons of oil in a frying pan, fry the meat in it all around, turning, and remove. Fry the soup greens, garlic and onion cubes in the roaster for approx. 5 minutes. Add tomato paste and roast for about 1 minute, add red wine and stock, add meat. Cover and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for about 2 hours

4. 4

   In the meantime, clean and wash the Brussels sprouts. Cook the sprouts in boiling salted water for about 15 minutes, drain and rinse with cold water. Form 12-16 dumplings from the dough. Clean, clean and slice the mushrooms (approx. 0.5 cm thick)

5. 5

   Remove meat from the stock, wrap in aluminium foil and keep warm. Pour the stock through a sieve into a pot. Bring the stock to the boil, add the gingerbread spice and reduce to approx. 500 ml at low heat. Cook dumplings in lightly simmering water for 15-20 minutes, remove from heat. Cut the remaining onion into fine cubes. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add Brussels sprouts, pour on broth, steam for another 3-4 minutes. Season to taste with salt, pepper and nutmeg, remove from heat

6. 6

   Cut the bacon into pieces and leave them out in a pan. Add the mushrooms, fry for 3-4 minutes, season with salt and pepper, remove from heat. Mix starch with 1 tbsp. water, pour into the stock while stirring, simmer for about 5 minutes. Season sauce with salt, pepper and sugar, remove from heat

7. 7

   Remove kitchen string from the meat. Cut the meat into slices (approx. 1 cm thick). Arrange on a plate with Brussels sprouts and mushrooms. Add dumplings in a bowl and sprinkle with pepper. Pour sauce into a sauce boat

8. 8

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
480 kcal

CARBS
46 g

FATS
8 g

PROTEINS
49 g