Leg of Venison Elsaessian

Preparation of the sauce

Roast game bones with chopped celery, onion, carrots in little oil in a roaster. Turn the bones and vegetables several times on the other side. When the whole thing is nicely browned, form the flour over it and roast repeatedly about 5 min. more, turning throughout. Then add the parsley, red wine, leek and thyme and let it simmer for 2 to 3 hours.

Then pour everything together through a sieve and the liquid repeatedly into the roaster, add game stock, stir in raspberry jelly with a whisk and then reduce everything together to a third l. Finally, stir in mustard and cognac and season with salt and pepper. If necessary, thicken the sauce by kneading a little flour with the same mass of butter into a paste and then stirring it into the boiling sauce. Preparation of the leg of venison

Fry the leg of venison in a mixture of oil and butter on all sides in the frying pan. Now grate it with salt and freshly painted pepper and form it for 25 to half an hour per kilo of meat in the 230 °C hot stove (the leg is good when the bone is well warm). Now cover the leg with aluminum foil and let it rest for about 5 min in the turned off and the slightly opened oven.

Our tip: Use high quality red wine for a particularly fine taste!

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