Marinated leg of fallow deer

Name: Marinated leg of fallow deer
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Leg of fallow deer (farmed game, replacement or; 7-10 Tbsp leg of venison or haunch of venison); 300 ml Red wine; 1 TABLESPOON allspice seeds and juniper berries; 2 Bay leaves; 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS oil, 1 onion; 1 TABLESPOON Currant Jelly; 1 Bloemkool of Romanesco; 1 TABLESPOON flaked almonds; 5 TABLESPOONS dark sauce thickener

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Leg of fallow deer (farmed game, replacement or
7-10 Tbsp leg of venison or haunch of venison)
300 ml Red wine
1 TABLESPOON allspice seeds and juniper berries
2 Bay leaves
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS oil, 1 onion
1 TABLESPOON Currant Jelly
1 Bloemkool of Romanesco
1 TABLESPOON flaked almonds
5 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat and pat dry. Marinate overnight in the refrigerator with wine, 200 ml water and pimento seeds, juniper berries and bay leaves
2
Dab the meat dry. Season with salt and pepper and fry well in hot oil. Peel the onion, cut it into slices and fry it. Add marinade and jelly. Cover and cook in a hot oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 1 1/2-1 3/4 hours. Remove the lid after approx. 1 hour and finish roasting
3
Clean the cabbage, wash it and divide it into florets. Cover and steam in little boiling salted water for about 12 minutes. Roast almonds
4
Remove the roast. Sieve the stock. Fill up with water to 1/2 l liquid. Bring to the boil, thicken and season to taste. Arrange everything, sprinkle vegetables with almonds. In addition: croquettes