Braised Venison Leg in Red Wine Game Stock

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

This Thermomix® recipe for Braised Venison Leg in Red Wine Game Stock is ready in 3 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

I have been making this braised venison leg for several years and it is 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 little while, but the effort is definitely worth it. The venison leg is braised with root vegetables and herbs until it is melt-in-your-mouth tender. A creamy ratatouille or bacon bean parcels with fried mushrooms go perfectly with it. A festive dish that is perfect for special occasions.

Ingredients (22 ingredients)

  • 1300 g Venison leg, deep-frozen
  • 250 ml Red wine, dry
  • 400 ml Game stock
  • 30 g Celeriac
  • 1 Möhre(n) Carrot(s)
  • 1 Stange/n Leek
  • 2 Zwiebel(n) Onion(s)
  • 2 Zehe/n Garlic
  • 2 Zweig/e Rosemary
  • 3 Zweig/e Thyme
  • 50 g Diced ham
  • 1 tbsp Tomato paste
  • 5 Wacholderbeere(n) Juniper berry(ies)
  • 3 Liter Buttermilk
  • Buttermilk
  • Mustardsharp
  • JellyRedcurrant jelly
  • Salt
  • Pepper
  • Crema di Balsamico
  • 2 tbsp Clarified butter
  • Butterice cold

Preparation (8 steps)

1

Prepare vegetables

Coarsely dice celeriac, carrot, leek and onions. Peel garlic cloves.

2

Chop vegetables

Thermomix® Setting
5 sec/Speed 5

Place celeriac, carrot, leek, onions and garlic in the mixing bowl and chop for 5 sec./speed 5.

5
3

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp clarified butter and sauté for 3 min./120°C/speed 1.

180
4

Add tomato paste and diced ham

Thermomix® Setting
2 min/248°F/Speed 1 120

Add tomato paste and diced ham and sauté for 2 min./120°C/speed 1.

120
5

Add liquids and spices

Add red wine, game stock, rosemary, thyme and juniper berries. Season with pepper and salt.

6

Prepare braising liquid

Pour the braising liquid from the mixing bowl into a roasting pot. Clean mixing bowl.

7

Reduce sauce

Pour the reduction into a saucepan and reduce on the stove over high heat to about one third.

8

Season 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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About this recipe

This venison leg is a dish that has a tradition with us. It all started with a hunting trip by my father, where he bagged a magnificent venison leg. My mother, a gifted cook, experimented with different recipes until she perfected this version. Since then, it has been an integral part of our Christmas dinner. The venison leg itself, deep-frozen, is the base. The slow braising makes it incredibly tender. The buttermilk serves as a marinade that tenderizes the meat and gives it a subtle acidity that later harmonizes wonderfully with the sweetness of the redcurrant jelly. The root vegetables – celery, carrots, leeks and onions – form the aromatic foundation of the sauce. They add sweetness, spice and depth. The garlic adds a pleasant spiciness. Rosemary and thyme, fresh or dried, bring the typical forest aromas into play, which go so well with game. Juniper berries, lightly crushed, unfold their resinous, slightly bitter aroma, which underlines the game note. The Thermomix® makes preparation much easier. Chopping the vegetables is lightning fast and even. Make sure not to chop the vegetables too finely, they should still have structure. When sautéing in the Thermomix®, the temperature control is ideal to prevent burning. Transferring the braising liquid is important as the venison leg itself is not braised in the Thermomix®. Reducing the sauce on the stove is crucial for the taste. This is where the flavors concentrate and the sauce gets its creamy consistency. Seasoning with mustard, balsamic vinegar and redcurrant jelly is a matter of taste. Start with small amounts and slowly work your way up. The cold butter at the end binds the sauce and gives it a nice shine. If you prefer a vegetarian version, you can replace the venison leg with a large portion of root vegetables, mushrooms and chestnuts. Instead of game stock, vegetable stock can be used. For a vegan version, the butter can be replaced with margarine or vegetable oil. Potato dumplings, bread dumplings, red cabbage, Brussels sprouts or bacon bean parcels with fried mushrooms go perfectly as side dishes. A creamy ratatouille is also a great addition. To serve, slice the venison leg and pour the sauce over it. A dollop of cranberries or a sprig of rosemary for decoration round off the dish. The braised venison leg can be prepared well in advance. It can easily be prepared a day in advance and stored in the refrigerator. Simply reheat before serving. The sauce can also be prepared and stored separately. Leftovers of the venison leg can be used for fillings of ravioli or as a topping for pizza.

Tags

#Meat #Festive #Hearty #Winter #Game

Allergens

  • Celery
  • Mustard
  • Milk (including lactose)
  • Sulphur dioxide and sulphites

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