Braised Venison Leg in Red Wine Game Stock
Main Course
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Cook Time
3 h 30 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
I've been making this braised venison leg for several years, and it's always a highlight on our Christmas table! The tender venison, braised in an aromatic red wine game stock, is simply delicious. The preparation takes a bit of time, but the effort is definitely worth it. The venison leg is braised with root vegetables and herbs until it's melt-in-your-mouth tender. It goes perfectly with a creamy ratatouille or bacon-wrapped green bean bundles with fried mushrooms. A festive dish that is perfect for special occasions.
Ingredients (22 ingredients)
-
1300 g Venison leg, frozen
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250 ml Red wine, dry
-
400 ml Game stock
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30 g Celeriac
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1 Möhre(n) Carrot(s)
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1 Stange/n Leek
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2 Zwiebel(n) Onion(s)
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2 Zehe/n Garlic
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2 Zweig/e Rosemary
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3 Zweig/e Thyme
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50 g Diced ham
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1 EL Tomato paste
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5 Wacholderbeere(n) Juniper berry(ies)
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3 Liter Buttermilk
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Buttermilk
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Sharp mustard
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Redcurrant jelly
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Salt
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Pepper
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Crema di Balsamico
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2 EL Clarified butter
-
Butter, ice-cold
Preparation (8 steps)
Prepare the vegetables
Coarsely dice the celeriac, carrot, leek, and onions. Peel the garlic cloves.
Chop the vegetables
Place the celeriac, carrot, leek, onions, and garlic in the mixing bowl and chop for 5 sec/speed 5.
Sauté the vegetables
Add 2 tbsp of clarified butter and sauté for 3 min/120°C/speed 1.
Add tomato paste and diced ham
Add tomato paste and diced ham and sauté for 2 min/120°C/speed 1.
Add liquids and spices
Add red wine, game stock, rosemary, thyme, and juniper berries. Season with pepper and salt.
Prepare the braising liquid
Pour the braising liquid from the mixing bowl into a roasting pot. Clean the mixing bowl.
Reduce the sauce
Pour the reduction into a saucepan and reduce over high heat on the stove to about one-third.
Season the sauce
Season the reduction with mustard, Crema di Balsamico, redcurrant jelly, pepper, and salt, and bind with cold pieces of butter.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
- Milk (including lactose)
- Sulphur dioxide and sulphites
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