Braised Leg of Venison with Red Wine & Pumpkin Wedges

Rating: 3.61 / 5.00 (18 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Glazed 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.

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