Stuffed Leg of Venison with Rosehip Sauce

1 small leg of venison (1, 5 kg without, bone, from the dealer, remove, chop, add)

black pepper from the mill

1 large pork net (or 2, small, from the butcher, pre-order)

2 tablespoons of vegetable oil

500 g of venison bones

20 g celery root

20 g carrot

1 small onion

1/2 liter dry red wine, (Lemberger)

1 teaspoon of paradeis pulp

1 bay leaf spice

2 cloves

a quarter of a liter of whipped cream

250 g crème fraîche

100 g rose hip puree (alternatively, rose hip pulp)

The day before, cut venison, veal and pork into small pieces, pour double juniper over them. Leave to marinate for one night with the lid closed. Twice

through a meat grinder (middle slice). Finely dice the ham, add to the

quickly stir into the farce with the whipped cream. Add pine and pistachio nuts. Grind 3 chopped juniper berries with mace in a mortar. Add to

Season well with salt.

Rub the roasted, but not cut leg with pepper, fill very firmly with the farce.

fill with the farce. Wrap the leg a few times in the washed pork net so that it is covered all around.

so that it is covered all around. Heat oil in a roasting pan, brown leg in it, remove. Brown chopped bones heartily in the fat. Place leg

on top. Cook in a heated oven at 250 °C (gas 5-6) for 35-45 minutes until cooked through. Pour a little water (max. 100 cc) from time to time.

In the meantime, clean vegetables, finely dice. Leg after cooking

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