🍽️ Tender venison leg in spicy vegetable sauce

Name: Tender venison leg in spicy vegetable sauce
Total time: 30 min
Yield: 4 raciones
Ingredients: 2 venison legs (boneless approx. 300 g, long and narrow); salt; pepper (from the mill); game spice; 4 tbsp clarified butter; 2 carrots; apionabo 0.25 Knollens; 6 shallots; 2 garlic cloves; 150 ml port wine; 500 ml game stock; 1 bay leaf; 2 sprigs thyme; 1 sprig rosemary; 5 large leaves white cabbage; 2 tbsp butter

1521 kcal · 30 min · 4 raciones

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Ingredientes

2 venison legs (boneless approx. 300 g, long and narrow)
salt
pepper (from the mill)
game spice
4 tbsp clarified butter
2 carrots
apionabo 0.25 Knollens
6 shallots
2 garlic cloves
150 ml port wine
500 ml game stock
1 bay leaf
2 sprigs thyme
1 sprig rosemary
5 large leaves white cabbage
2 tbsp butter

Preparación

1. Preheat the oven to 100 degrees fan.
2. Rinse the venison legs briefly and pat them dry with a kitchen towel.
3. Rub the meat with salt, pepper and game spice.
4. Heat clarified butter in a large pot.
5. Brown the legs all over until they are brown.
6. Place the meat on a rack.
7. Cook the legs in the oven for about 45 minutes.
8. Peel the carrots, celeriac, shallots and garlic.
9. Dice the carrots and celeriac finely.
10. Cut the shallots into wedges.
11. Quarter the garlic.
12. Sweat the prepared vegetables in the roasting juices from the meat.
13. Deglaze the vegetables with port wine.
14. Add meat stock.
15. Add bay leaves, thyme and rosemary.
16. Let the sauce simmer gently for 30 to 40 minutes.
17. If necessary, add a little more liquid.
18. Boil the cabbage in boiling water for 2 to 3 minutes.
19. Immediately shock the cabbage with cold water.
20. Pat the cabbage leaves dry.
21. Place the cabbage leaves slightly overlapping on the work surface.
22. Place the cooked venison on the leaves.
23. Wrap the meat tightly in the cabbage leaves.
24. Optionally tie the wraps firmly with kitchen twine.
25. Cut the meat wraps into 4 to 5 pieces.
26. Melt butter in a pan.
27. Quickly brown the meat wraps all over in the butter.
28. Add the meat pieces to the vegetable sauce.
29. Let everything reduce briefly together.
30. Finally, taste the dish.
31. Serve the food garnished with fresh rosemary.

Nutrición por ración

kcal: 1521
Protein: 227 g · Fett/Fat: 57 g · Carbs: 14 g