Schlegl of Venison – Spicy Marinated Leg of Venison

Prepare marinade and marinate the leg of venison for 12-24 hours, remove and dab. Season with salt and pepper, bard with bacon slices and place in a roasting pan in a heated oven (E:225 °C , G:4) or on a heated grill. During the braising or grilling time, repeatedly baste with marinade and gravy. After 20 minutes, add the cleaned greens and the quartered onions.

After about 40 minutes, remove the bacon. After one hour, remove the leg from the stove or the roasting rack and keep warm. Pass the roast stock through a sieve, thicken with whipping cream and season with red wine, pepper and perhaps a little salt. To this you offer in style “rosenkrautz kepfla”.

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

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