Leg of Venison in Cream Sauce

Lard the leg of venison all around with the smoked bacon cut into fine strips, season with salt and pepper. Heat the clarified butter in a frying pan and sear the leg of venison on all sides.

Add the vegetables and spices and sauté until golden brown. Extinguish with the red wine.

Sauté the leg of venison on the stove for about 2 hours with the pot closed, adding a little water from time to time so that nothing burns.

After this time the leg of venison should be soft. Remove it from the stove and keep it warm.

Now stir the braising stock with flour, pour on enough water so that you have about 1 liter of liquid in the saucepan, and now gently simmer the sauce for about 20 minutes.

Now strain the sauce, stir in the whipped cream, season with salt and pepper. Cut the leg of venison into slices, arrange on a platter, serve the sauce separately and bring to the table immediately.

Suitable dishes are: Pasta, spareribs, bread dumplings, cranberries, red cabbage and Brussels sprouts.

Do not pickle the venison beforehand, otherwise it will lose its delicate flavor.

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Our tip: Use a deliciously spicy bacon for a delicious touch!

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