Venison Calf Leg

Soak the leg of venison in a pickle for a few days. To do this, take red wine, a little bit of salt, a few bay leaves, a few cloves and a lot of onions. Before roasting, dab the venison and rub it with salt and pepper, brown it in bacon fat and braise it in the heated oven for 1 1/2 hours. Older venison needs 1 hour more.

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

Related Recipes:

Stuffed Leg of Fresh Boar in Bread DoughFor the filling: Put to cool. Crush white bread in a hand mixer, put in a suitable bowl. Add egg, mushroom... Harz Lamb in ButtermilkOne recipe makes 4 to 6 servings. Rinse the lemon, grate the peel, place in a small bowl form and covered with... Saddle of Venison with Chanterelles, Fig Confit and Polenta-SFor the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low... Roast Venison BourgeoisPreliminary note: The roast venison can be soaked in buttermilk for one night or prepared directly. Peel and... Venison Stew with MushroomsFor the venison stew with mushrooms, remove tendons and skins from the venison shoulder, wash well with cold... Venison Fillet with Dumpling Gugelhupf From the Pressure CookerCrush a few juniper berries, mix with soy sauce and fresh rosemary. Marinate the meat in it, preferably... Deer Crepinettes From the Deer Loin – FranceParry the venison loin, cut it with a sharp kitchen knife into 6 pieces of a little bit 100 g and put it in a... Förster’s Festive Roast(***) For 1st stage: game stock (prepare the day before): Finely chop 3Kg of bones and paruerenes and fry in... Spiessbraten, Idar-Obersteiner Style, HomemadeCut 2 kg crested roast into 3-5 cm flat, hand-sized pieces. At least 4 hours before roasting sprinkle with... Fillet of Venison in a Crust – Rehfilet Im BlätterteigSeparate chestnuts from the shell, boil in salted water until soft, strain through a sieve. Season the puree...