Leg of venison with fig red cabbage
easy
135 mins
135 mins
Ingredients
- 2 Onions
- 1 small carrot
- 150 g Celeriac
- 8-10 Juniper berries
- 1 leg of venison (1.5-1.8 kg)
- 7-10 Tbsp salt, pepper, possibly sugar
- 7-10 Tbsp Grease
- 10 Shit. Bacon
- 1 TEASPOON Peppercorns
- 4 Cloves
- 1 TEASPOON dried thyme
- 1/4 l Red wine or meat broth
- 3-4 fresh figs
- 1 TABLESPOON Oil
- 3-4 Tbsp Balsamic vinegar
- 1 can(s) (850 ml) Red cabbage
- 4-5 Tbsp thickened wild cranberries (glass)
- 2 TABLESPOONS Flour
Directions
- 1
Peel and quarter the onions. Peel, wash and chop the carrot and celery. Crush the juniper. Wash the meat and pat dry. Rub with salt and pepper. Place in a large greased roasting pan and cover with bacon. Add onions, vegetables, spices and thyme. Pour on 1/4 l water. Roast in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 1 1/2-1 3/4 hours
- 2
After about 45 minutes, gradually add wine and just under 1/4 l water. Scoop the leg several times
- 3
Wash the figs, dab dry and cut into slices. Fry briefly in hot oil in a pot. Deglaze with vinegar, bring to the boil. Add red cabbage and cranberries. Bring to the boil, cover and stew for about 10 minutes. Season to taste
- 4
Keep the roast warm. Sieve the roast stock. Dissolve the roast with a little water and add. Let it boil down for about 10 minutes. Stir flour and 4 tbsp. water until smooth. Stir into the sauce and simmer for about 5 minutes. Season to taste. Arrange everything. Serve with dumplings
- 5
Drink: dry red wine
Nutrition Facts
420 kcal
26 g
10 g
48 g
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