Cut bacon into short, narrow sticks. Make small, deep incisions all around the leg of venison with a pointed kitchen knife and insert the bacon. (Tk legs are available already larded).
Rub the leg with salt, pepper and thyme and brown in hot oil. Pour in game stock and cook the meat in a heated oven at 175 degrees for about 45 minutes. Pour the roasting liquid over the meat from time to time.
Take out the leg and keep warm. Pour off the drippings, melt the butter in the drippings and sauté the onions in it. Extinguish with red wine and boil off the drippings. Add juniper berries, season with salt and freshly ground pepper, cook a little bit.
Strain everything through a sieve, thicken with sauce thickener and mix in créme fraÂche, season with gin.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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