Venison Leg

Rinse venison leg under cold running water, dry and skin. Cut bacon into strips, sprinkle 150g of it with pepper.

Season the leg of venison with salt, pepper and sage and place the bacon slices around the leg of venison and tie with spaghetti. Put the rest of the bacon in a roasting pan and place the leg of venison on top.

Clean, rinse and chop the greens and add to the meat. Put the roaster in the preheated oven and roast at about 220 °C (hot air 200 °C ) for about 2 to 2 1/2 hours. As soon as the roast browns, add hot water as needed.

Remove the spaghetti at the end of the roasting time. Cool the cooked venison leg and cut into slices.

Rinse the lettuce, spin dry and garnish with the meat and cranberries.

Vogerlsalat.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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