Leg of Venison with Herb Crust

A great pasta dish for any occasion:

Rinse and dry the leg. Heat the oil and fry the meat on all sides, seasoning lightly with salt and pepper.

Finely grate white bread. Beat the egg whites until stiff. Rinse and dry kitchen herbs, chop and mix with mustard, egg white and white bread crumbs.

Brush the roasted meat with the mixture and place in an ovenproof dish. Pour in game stock and red wine and cook in a heated oven at 160 °C for about 1 hour.

Bring the meat stock to the boil in a saucepan, season with salt, pepper and a little mustard and thicken with sauce thickener if desired.

Serve with pasta and baked apples filled with cranberries.

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