Leg of venison with juniper sauce

Name: Leg of venison with juniper sauce
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 4
Ingredients: 1 Leg of venison with bone (approx. 2.2 kg); 500 g Buttermilk; 1 collar Soup Greens; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g fat bacon, sliced; 800 ml Game fund; 1 TABLESPOON Juniper berries; 500 g Brussels sprouts; 500 g Carrots; 1 heaped Tsp cornstarch; 5 TABLESPOONS Gin; 3 TABLESPOONS Sugar; 2 stem(s) Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 4

1 Leg of venison with bone (approx. 2.2 kg)
500 g Buttermilk
1 collar Soup Greens
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g fat bacon, sliced
800 ml Game fund
1 TABLESPOON Juniper berries
500 g Brussels sprouts
500 g Carrots
1 heaped Tsp cornstarch
5 TABLESPOONS Gin
3 TABLESPOONS Sugar
2 stem(s) Parsley

Directions

1
Wash the meat and dab dry. Cut off tendons and cuticles. Place in a wide pot and pour buttermilk over it. Cover and leave to cool overnight, turning once. Clean or peel the soup greens, wash and cut into pieces.
2
Onion peel and likewise cut into pieces. Heat the oil in a frying pan and fry the prepared vegetables and onion thoroughly. Spread on the fat pan of the oven.
3
Remove leg of venison from the marinade, dab buttermilk a little. Season with salt and pepper. Put the slices of bacon on the leg. Cook in the preheated oven (electric cooker: 125°C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 4 hours.
4
After approx. 1 1/2 hours pour on game stock. Crush juniper berries and also add.
5
Clean and wash the Brussels sprouts, halve them according to size. Clean and peel the carrots, halve lengthwise and cut into slices. Cook Brussels sprouts in boiling salted water for about 12 minutes, add carrots in the last 5-6 minutes.
6
Drain, drain well and keep warm. Remove the leg of venison from the oven, pour the stewed stock through a sieve. Put the venison leg back on the tray, in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
7
manufacturer) continue frying for about 15 minutes.
8
Degrease the steaming stock. Pour into a pot and bring to the boil. Mix starch with gin until smooth. Thicken sauce with it, season with salt and pepper. Caramelise the sugar in a pan. Add vegetables.
9
Deglaze with 100 ml water, bring to the boil briefly and season to taste with salt and pepper. Wash parsley, shake dry, pluck off leaves and chop finely, except for a little to garnish. Arrange leg of venison with vegetables and sauce.
10
Sprinkle with parsley and garnish. Croquettes taste good with it.