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🍽️ Tender Venison Leg with Walnuts and Grapes

775 kcal · 30 min · 4 servings

Tender Venison Leg with Walnuts and Grapes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the venison leg overnight in the refrigerator.
  2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  3. 3. Cut the leek in half lengthwise and remove the root ends.
  4. 4. Cut the leek into thin strips and wash it thoroughly.
  5. 5. Halve the onion, peel it, and chop it into coarse cubes.
  6. 6. Place the leek and onions into a baking dish.
  7. 7. Toss the vegetables with three tablespoons of oil, salt, and pepper.
  8. 8. Wash the rosemary and thyme and shake off excess water.
  9. 9. Strip the leaves from the stems and chop them finely.
  10. 10. Rinse the venison leg and pat it dry with kitchen paper.
  11. 11. Rub the meat generously on all sides with salt, pepper, rosemary, and thyme.
  12. 12. Heat one tablespoon of oil in a pan over high heat.
  13. 13. Sear the venison leg on all sides for about one minute.
  14. 14. Place the seared leg on top of the vegetables in the baking dish.
  15. 15. Pour broth and wine over the meat.
  16. 16. Place the dish in the oven and let the meat cook for about 50 minutes.
  17. 17. In the meantime, roughly chop the walnuts.
  18. 18. Wash the grapes and remove them from the stems.
  19. 19. Halve the individual grapes.
  20. 20. Remove the baking dish from the oven after the cooking time.
  21. 21. Distribute the walnuts and grapes evenly over the roast.
  22. 22. Return the dish to the oven and bake for another 10 minutes.
  23. 23. Remove the venison leg from the dish and wrap it in aluminum foil.
  24. 24. Let the meat rest in the foil for about 10 minutes.
  25. 25. Mix the vegetables in the dish thoroughly.
  26. 26. Adjust the seasoning of the vegetables with salt and pepper if necessary.
  27. 27. Slice the venison leg.
  28. 28. Serve the meat together with the vegetables and nuts.

Nutrition per serving