Leg of Venison with Mushroom Stuffing in Red Wine Sauce and Apple-Peanut Gratin

Leg of venison:

* Preheat oven to 180 °C convection oven.

* Put the mushrooms in a sieve and rinse well under running water. In a saucepan cover the mushrooms with hot water and soak for 20 min.

* Peel and chop the onion and sauté in a little oil.

* Cut bacon finely into cubes.

* Grate bread.

* Bacon cubes, bread flour and kitchen herbs to the onion pieces form and heat briefly. Cool and fold in the egg.

* Drain the mushrooms, collect the soaking water and keep for later preparation of the sauce.

* Cut off the mushrooms and add to the mixture.

* Dry the leg of venison with kitchen roll, lay it out, season with salt from the inside and season with pepper.

* Distribute the mushroom filling evenly on top, fold over and tie with spaghetti.

* Crush a teaspoon each of salt, peppercorns and juniper berries in a mortar, rub the outside of the leg with it and brush with a little oil.

* Clean the onion, parsley root, carrot and celery, rinse, cut into cubes and place in a roasting tin form.

* Place the leg of venison on top, close the roasting tube and roast in the heated oven for about an hour.

* Remove the leg from the stove, place on a plate, brush with gravy and return to the turned-off oven.

* The gravy from the tube through a hair sieve into a Reindl form. Add game stock, red wine and soaking water of the mushrooms, add paradeis pulp and make the sauce.

Related Recipes:

Braised Leg of Lamb with Garlic Cream Sauce and Rosemary BreadLeg of lamb: 1. Preheat oven to 150 °C. Remove coarse tendons from leg of lamb. Heat rapeseed oil or... Venison Stew with MushroomsFor the venison stew with mushrooms, remove tendons and skins from the venison shoulder, wash well with cold... 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... Crespelle Fillings 1 of 2Have fun preparing this mushroom dish! Mushrooms (1): Soak the mushrooms in wine. Rinse mushrooms and oyster... Venison Calf LegSoak 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... 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... Smoked Venison Ham with Pumpkin and PurslaneRemove the bone from the leg of venison, cut the stilt into small pieces. Mix the spices and rub the leg well... Leg of Hare Stuffed with ChanterellesCosciotto di lepre ripieno ai cantarelli (Leg of hare stuffed with egg sponge). Remove the central bones of... 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... Roast Venison BourgeoisPreliminary note: The roast venison can be soaked in buttermilk for one night or prepared directly. Peel and...