Leg of Venison From the Roman Pot

Leg of venison with all the ingredients for the marinade in a covered baking dish form and marinate in the refrigerator up to 2 days.

Remove, dry, season with salt, season with pepper and fry in foaming butter. Remove the peel from the carrot and parsley root and cut them into quarters lengthwise. Put them into the Roman pot with half of the onions and dried plums from the marinade, as well as 100 g of bacon. Put the roasted leg of venison on top, pour a little marinade. Close the pot and put it in the cold oven. Cook at 180 °C for 1-1.5 hours.

In the meantime, sauté the remaining bacon in a saucepan, add the remaining onions and dried plums, well drained, and gradually pour in marinade. Finally, bring the cranberries and whipped cream to the boil, strain the sauce through a sieve.

Leave the cooked leg of venison to rest for 10 minutes, cut it open and serve with the vegetables and sauce.

Tip:

The romaine pot must be soaked in cold water for at least 2 hours.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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