Leg of Venison with Brussels Sprouts and Mushroom Cream

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Crush peppercorns, juniper and bay leaves very finely. Rub meat all over with salt and spices. Heat clarified butter. Brown the meat in it. Pour wine and 1/8 L water, let it boil. Cover roast with bacon slices and roast with closed lid in heated oven at 175 °C convection oven for 1 quarter to 1 1/2 hours. Clean and rinse Brussels sprouts. Drain chanterelles. Cut mushrooms into slices. Finely dice onions. Cook Brussels sprouts until tender. Heat 1 tbsp fat, fry half onions and all mushrooms in it. Season with salt and pepper. Add mushrooms to meat about 15 minutes before end of cooking time. Extinguish the fat with a quarter of a liter of water and let it boil.

Add to the meat.

Remove the meat. Remove half of bacon and keep meat warm. Cut bacon into thin strips. Bring gravy to boil with whipping cream. Sprinkle in sauce thickener. Season with salt, pepper and jelly. Heat 1 tbsp. fat. Fry remaining onions until golden brown. Add bacon strips and toss Brussels sprouts in it. Arrange everything.

Serve with sparrows and cranberries.

Game meat must always be cooked. It is done when you pierce the meat and the juice that comes out is light.

Preparation time: 2 hours

Degree of difficulty: smart

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

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