700 g Brussels sprouts
8 piece Cloves
3 tbsp Cranberries (jarred)
700 ml Dry red wine
1 L Game stock
15 piece Juniper berries
10 piece Peppercorns
2 piece Red onions
1 tsp Soy sauce
1.5 kg Venison haunch
10 piece allspice
50 ml balsamic vinegar
2 piece carrots
0.5 piece celeriac
4 tbsp clarified butter
1 tsp cornstarch
1 tsp mustard
1 pinch nutmeg (ground)
2 pinch pepper (ground)
2 pinch salt
2 tsp salt
2 tbsp tomato purée
Preheat the oven to 190°C fan.
Remove the fat, tendons and silver skin from the leg of venison.
Peel the carrots, celery and onions and cut into walnut-sized pieces.
Ingredients
1.5 kg Venison haunch, 0.5 piece celeriac, 2 piece carrots, 2 piece Red onions
Preheat the oven to 190°C fan oven.
Heat half of the clarified butter in the roasting tin, sear the venison on all sides and remove.
Sauté the vegetables in the remaining clarified butter for 10 min.
Reduce the heat on the hob, add the tomato purée and sauté for 2 min.
Pour in the red wine, vinegar and stock, add the spices.
Ingredients
2 tbsp clarified butter, 700 ml Dry red wine, 50 ml balsamic vinegar, 1 L Game stock, 2 tbsp tomato purée, 15 piece Juniper berries, 10 piece allspice, 8 piece Cloves, 10 piece Peppercorns, 2 tsp salt
Place the leg of venison in the roasting tin with the vegetables so that it is covered with liquid on all sides.
Cover the leg of venison and cook in the oven for 2.5 - 3 hours.
Wash the Brussels sprouts, remove the dark leaves and stalk and cut in half.
Just before the end of the cooking time for the leg of venison, heat the clarified butter in a pan and fry the Brussels sprouts for 8 - 10 minutes until crispy.
Season with salt, pepper and nutmeg.
Ingredients
700 g Brussels sprouts, 2 tbsp clarified butter, 1 pinch pepper (ground), 1 pinch salt, 1 pinch nutmeg (ground)
Remove the leg of venison from the stock,
strain the stock into a large pan and reduce by half over a high heat.
Flavour the sauce with all the other ingredients and thicken with starch if necessary.
Ingredients
3 tbsp Cranberries (jarred), 1 tsp Soy sauce, 1 tsp mustard, 1 pinch pepper (ground), 1 pinch salt, 1 tsp cornstarch
Carve the leg of venison into slices and serve with the sauce and roasted Brussels sprouts.
1122
98.80 g
50.74 g
40.72 g