Marinated leg of fallow deer

Ingredients

Directions

1. 1

   Club washing. With red wine and a fir tree pointer best left to soak overnight. If necessary, turn it over once. Dab meat dry and rub with salt and pepper. Put the leg on the fat pan. Pour hot clarified butter over it. Cook in the preheated oven (electric: 200°/ gas: level 3) for about 1 1/2 hours. Finely dice the bacon. Add to the fat pan. Little by little pour the red wine over it. During the last 1/4 hour, braise the fir branch and juniper berries. Meanwhile, clean and wash the Brussels sprouts for the flan. Cook in boiling salted water with a little grated nutmeg for 20 minutes. Drain and puree with the cutting stick of the hand mixer. Add 1/2 cup of cream and eggs. Season to taste with salt, pepper and nutmeg. Pour into cold rinsed moulds. Leave to stand in a hot water bath on the stove for about 40 minutes. Remove the leg, wrap in aluminium foil and keep warm for a short time. Stir the rest of the cream into the cooking stock. Stir in the sauce thickener, bring to the boil and season to taste again. Cut the meat from the leg and arrange on a preheated plate with some sauce. Schupfnudeln taste good with it (you can buy them in the refrigerator). Garnish with flat parsley

2. 2

   Dishes: Waechtersbach

3. 3

   Tray: Satrex