Venison Leg with Orange Sauce

For the pickle, sauté the onions in the fat until soft, add the finely chopped yellow cloves, bay leaves, turnips and peppercorns. Pour vinegar over everything and cook until half done. Later add red wine and water and boil well. Drain the gravy and put it aside to cool. Put the leg of venison in this marinade in a cool place for two to three days.

Remove the leg of venison from the marinade, dab it well and lard it lengthwise with the bacon strips using a larding needle. Season with salt and pepper on all sides and fry briefly on both sides in hot fat. Add diced ham, sliced beetroot and shallots, cover with a lid and cook until soft, pouring the meat juices over the drumstick frequently.

Place the finished drumstick on a large board and cool.

Add about 300 ml of pickle (more if needed) to the vegetables, boil again, season with salt and freshly ground pepper and pass through a sieve. Remove the peel from 1/3 of the oranges, remove the white skin and seeds, cut into small, even pieces and add to the strained sauce form. Add the juice of the remaining oranges, season with cayenne pepper, sugar and mustard.

Cut the cooled leg of venison into slices and serve with the cooled sauce.

Our tip: Use a wonderfully spicy bacon for a delicious no

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