Leg of Venison Stewed in Red Wine

Remove the meat from the bone, cut and clean. (Venison leaf can also be steamed. This is dissolved from the bone, rolled up, tied with thin string and further processed like leg of venison). Rinse the pieces well, drain the water and pat dry. Lard with strips of bacon, season with salt and rub with pepper. Brown on all sides in a little fat. Place the pieces loosely together in a casserole. Fry the onions and the sliced greens in the fat, add the crushed and finely chopped garlic, the coarsely crushed pepper, the bay leaf spice, a pinch of orange peel, thyme and bacon rind, continue to fry briefly, dust with flour and continue to brown together for a few minutes while stirring continuously, add red wine and stir quickly until smooth. Add salt, paradeis pulp and the Spanish sauce. Season the sauce with a little orange zest, a teaspoon of cranberry jam or currant jam, if desired. Mix well, let it boil and pour it over the pre-fried leg of venison. Cover and steam at a moderate temperature or possibly in a medium-hot oven. From time to time turn the meat to the other side so that it softens evenly. If the gravy is too thick, add a little red wine, taking care not to make it too thin. Transfer the softened leg to another cooking pot. Add the sauce as needed with

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