Short Roasted Venison Goulash From the Leg

Separate the muscle meat of the venison leg from the bone and parry it (remove the skin and tendons).

For the sauce:

Sear venison bones and meat trimmings in a roast raine in clarified butter, add finely chopped vegetables, roast, extinguish with red wine and add spices. Roast the meat for half an hour (until the bones are nicely browned) at 200 degrees in the oven, stirring frequently. Then pour off the stock, add Calvados and currant jelly, boil repeatedly and reduce as desired. Only then season with pepper & salt.

Cut the venison leg meat into 3 to 4 cm cubes, fry briefly in hot clarified butter, place in the oven at 90 °C for 15 minutes. Serve with the venison sauce.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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