Haunch of venison

Haunch of venison from the skin and cause bone. Haunch of venison, rinse briefly under running water and pat dry. Season with salt and pepper. 1 teaspoon juniper berries, mash with a fork and rub the venison with it. Preheat oven to 200 °. In a roasting pan place 2 slices of bacon and place the venison on it. Haunch of venison with remaining bacon evidence. Peel onion and chop coarsely and sprinkle around the leg of venison. Clean greens, coarsely chop and spread in the pan. Vegetable soup with allspice, black peppercorns, juniper berries and some other flavor instant bouillon.


Melt butter and pour over the venison. Venison with no lid on the middle rack at 200 ° for about 30 minutes cook until the vegetables begin to brown. 1 / 8 L game stock and pour fry for another 30 minutes. Remove bacon and venison spread with 20 g creme Fresh stirred smooth. Venison roast another 20-30 minutes. It gradually pour remaining game stock. Shortly before the end of the roasting on the grill switch on level 3 and the venison grill about 5 minutes until the cream Fresh is brownish. Who does not have a grill can, then set the temperature to 250 ° shortly, Haunch of venison from the roasting pan take in aluminum foil and allow to rest.

Pour gravy through a sieve into a saucepan and bring to a boil. Add red wine and season with a little Worcestershire sauce. season with salt and pepper. Stir until smooth cornstarch in a little cold water and sauce to bind. Switch back to the lowest level. Cranberry and 30 g of cream Fresh stirred into the sauce.Who likes the sauce a little darker, has a few drops of caramel. The accumulated juices from the foil pour in the sauce and stir. For venison dumplings, red cabbage and caramelised pear halves with cranberry taste very good.


¤ 750 g Haunch of venison
¤ Pepper, salt
¤ 2 tsp Juniper berries
¤ 60 g Bacon, cut into strips
¤ 1 Onions
¤ 250 g Greens
¤ 2 Bay leaf
¤ 1 / 2 tsp Allspice
¤ 1 / 2 tsp Black peppercorns
¤ 1 tsp Broth, instant
¤ 30 g Butter
¤ 1 / 4 L Wildlife Fund
¤ 20 g Creme Fresh
¤ 0.1 L Red wine
¤ Worcestershire sauce
¤ 2 tsp Cornstarch
¤ 1 tbsp Cranberry
¤ 30 g Creme Fresh
¤ 1 / 4 tsp Caramel

Serves 3 – 725 cal per serving, 15 mins Prep – 90 mins Total