Leg of venison in prune sauce

Total time approx. 30 Minutes

581 calories

ingredients

1.2 kg venison (boneless leg), ready to cook

1 teaspoon juniper berry

1 teaspoon pepper, whole grains

1 teaspoon allspice, whole grains

2 tablespoons of clarified butter

1 onion

2 carrots

2 tablespoons tomato paste

150 ml wine, red

400 ml game stock

6 cl port wine

100 g crème fraîche

100 g prune

salt and pepper

Cornstarch

preparation

Wash the leg of venison, dab dry, salt and pepper it. Finely grind the juniper berries with the pepper and allspice seeds in a mortar and rub the leg of venison with it.

Fry them in a roaster in hot clarified butter all around. Peel the onion, clean and peel the carrots, dice them finely, add them to the meat and fry them briefly. Stir in tomato paste, fry briefly. Finely dice prunes and add to the meat. Deglaze with red wine and top up with game stock. Cover and braise in the preheated oven at 200 (fan oven 180) degrees for about 1.5 hours.

Remove the leg of venison from the roast stock and keep warm. Pass the roast stock through a sieve, stir in port wine, bring the sauce to the boil again and thicken slightly with the cornflour. Season with salt and pepper and stir in the crème fraîche.

Cut the venison leg into slices and serve with the sauce on preheated plates.

Serve with buttered vegetables or red cabbage, spaetzle or dumplings and pear halves filled with cranberry compote.