Grilled Venison Foreleg

For the grilled roe deer foreleg, first wash the foreleg and pat dry. Then grill sharply on both sides at 250 °C on the grill grate. If you prepare the foreleg in the oven, skip this step.

Put the foreleg in a bowl and pour half of the red wine and stock.

Cover the foreleg with the slices of breakfast bacon.

Add the coarsely chopped vegetables, garlic and spices and grill at 150 °C in indirect heat. In the oven, simply switch to top and bottom heat.

From time to time check the liquid in the roasting pan and pour the remaining red wine and stock.

After 60 minutes, check the core temperature with the meat thermometer for the first time. A temperature of 60 °C is the target.

When this is reached, remove the foreleg from the roaster and pour off the sauce. Season the sauce with salt and pepper to taste. You can also thicken it.

Remove the meat from the roast and serve.

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