Venison Leg with Mushrooms

Put the spices in a saucepan with the water, boil once and infuse over medium heat for 10 min. Set saucepan aside and cool contents. In a large enough bowl, place three forks, tines down, in a star shape, place the leg on top and cover with the seasoning broth. Cover baking dish and refrigerate for one night. Remove the leg from the seasoning broth and drain on a colander. Pour the gravy through a sieve and boil until reduced by half. Dry the meat with kitchen paper, season with pepper and season with salt. Heat the fat in the roasting pan and brown the leg all over. Cover and roast the leg over medium heat (oven 180 °C) for two hours. Remove the leg from the cooking pot and wrap it in aluminum foil. Boil off the drippings with the seasoning stock. Thicken the sauce with cornstarch and season with salt and pepper.

Heat the Íl in the pan, pour in the mushrooms and draw juice. Add the onion as well as the breakfast bacon and steam covered for20 minutes. Season with ground pepper and salt.

Serve with apple and red cabbage, raw potato dumplings, napkin dumplings.

Recipe : Olgierd Count Kujawski

Our tip: use bacon with a fine smoky touch!

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