Spicy leg of venison from the roasting hose

Name: Spicy leg of venison from the roasting hose
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Leeks (leek); 200 g Carrots; 2 Onions; 1 Garlic clove; 1.2 kg boneless leg of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 6 Juniper berries; 75 ml Red wine; 1 TABLESPOON Butter; 1 package (500 g) Schupfnudeln aus dem Kühlregal; 7-10 Tbsp Roasting hose

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Leeks (leek)
200 g Carrots
2 Onions
1 Garlic clove
1.2 kg boneless leg of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
6 Juniper berries
75 ml Red wine
1 TABLESPOON Butter
1 package (500 g) Schupfnudeln aus dem Kühlregal
7-10 Tbsp Roasting hose

Directions

1
Clean, wash and cut the leeks into rings. Peel, halve and slice carrots. Onions peel, roughly dice. Peel and chop garlic. Wash meat, dab dry, season with salt and pepper.
2
Measure the oven hose and close it on one side. Pour in prepared vegetables, bay leaf and juniper berries. Place meat on top. Pour on red wine. Close the hose. Prick 2-3 holes in the foil on top.
3
Place the tube on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours.
4
Heat butter in a frying pan. Fry the potato noodles for about 5 minutes until golden brown. Remove the roast and vegetables from the oven hose and arrange with the potato noodles.