Leg of venison with mushroom-host vegetables
easy
75 mins
75 mins
Ingredients
- 1 leg of venison (approx. 1.2 kg)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l Red wine
- 5 medium-sized onions
- 800 g Potatoes
- 1 (approx. 800 g) cabbage
- 200 g Oyster mushrooms
- 30 g Butter or margarine
- 1/4 l Game stock from the glass
- 1 TEASPOON medium hot mustard
- 1 jar (410 g) Wild cranberries in juice
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash leg of venison and pat dry. Brush with oil. Rub with salt and pepper. Put it on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
- 2
Gradually add 1/8 litre of red wine and water. Peel and quarter the onions. 15 minutes before the end of the cooking time add them to the fat pan. Pour some of the resulting gravy and the rest of the red wine on the leg.
- 3
In the meantime, peel the potatoes and cook them in salt water. Clean the savoy cabbage, cut into quarters. Cut out the stalk. Cut cabbage into strips. Blanch in boiling salted water for about 5 minutes. Drain.
- 4
Oyster mushrooms clean, wash, dab dry, chop a little. Heat the fat in a pan. Fry the mushrooms in it while turning. Add savoy cabbage. Season with salt and pepper. Take out leg of venison, keep warm.
- 5
Pour the gravy through a sieve. Fill up to 1/2 litre with game stock. Season to taste with salt, pepper, mustard and 4-6 tablespoons cranberry juice (from the glass). Bring to the boil briefly, stir in sauce thickener, bring to the boil again.
- 6
Arrange leg of venison with some sauce and vegetables on a plate. Garnish with parsley. Remaining sauce extra is enough. Add wild cranberries in a small bowl.
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