Braised Leg of Venison with Red Wine & Pumpkin Wedges

A delicious recipe with red wine!

Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel and crush garlic. Tie the meat into a roll roast and place in a suitable bowl. Add the juniper, vegetables, bay leaf and peppercorns and pour over the red wine. Cover with plastic wrap and marinate in the refrigerator for 3 days, turning the meat a few times in the marinade to the other side.

Remove the meat from the marinade and drain, dry with kitchen roll. Pour the marinade through a sieve, collect and measure 400 ml, drain the vegetables well.

Heat the oil in a roasting pan and sear the meat over a high temperature. Remove the meat and sauté the vegetables in the roasting pan, stirring frequently. Add the paradeis pulp and stir briefly. Pour in half of the marinade and cook completely. Pour the rest of the marinade together with the game stock. Add the meat and thyme. 4.

4. 21/2 hours on the 2nd rack from the bottom in the closed cooking pot (gas 2-3, convection oven not recommended). Turn a few times to the other side. Remove the lid 20 minutes before the end of the cooking time and baste the roast repeatedly with the roast stock during the remaining cooking time. 5.

At the end of the cooking time, wrap the roast in aluminum foil and let it rest.

Pour the roast stock through a fine sieve into a kettle.

Related Recipes:

Veal Loin with MorelsSoak morels in lukewarm veal stock for 30 min. Drain in a sieve and squeeze well. Collect the stock. Peel... Braised DuckRemove wings and neck from the duck. Season the duck with salt and pepper. Place on a baking tray with the... Braised Shoulder of Roebuck with Cranberry Casserole, Celery PureeWrap the shoulder meat into a roll and tie with spaghetti. Season with salt and pepper and fry in oil until... Braised Lamb Steak with Vegetables and PolentaSeason the stilts with salt and pepper. Sear them in a roasting pan with sunflower oil. Then take them out... Pickled Leg of LambLeave the leg of lamb in the pickle for two days, then remove and rub dry. Lard with bacon. Heat the lard and... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... Lobster From the Frying PanKill the lobster in bubbling boiling hot water. Cut off the claws and tap them. Cut the body in half... Venison Medallions in Red Wine Broth with Macadamia SouffléCut the venison fillet into 4 equal pieces, season with salt and pepper. For the lamb jus, roast the bones... Ribs with Red Cabbage and PowidlHave you tried this delicious recipe with red wine? Remove the peel from the ginger and grate finely. Season... Gitzi with Cinnamon Red Wine SauceGitzi, written German kid and in the Ticino cuisine the popular Capretto, one prepares in principle like young...