Leg of Venison with Caramel Brussels Sprouts

Put the meat for 12 hours in a marinade of garlic, cloves, vinegar, celery, rosemary, cinnamon, salt and peppercorns. Then drain and dry.

Melt the butter in a Reindl and sauté the onion and vegetables from the marinade in it. Add the meat and brown it, season with salt and pepper and pour the Marsala and the white wine over it.

Cover with aluminum foil and cook for 2 1/2 hours. Then cut the meat into slices, not too narrow. Pour the sauce through a sieve and spread it evenly over the meat.

Caramelized Brussels Sprouts :

Clean and rinse the Brussels sprouts. Melt the butter, add the sugar, caramelize on a low fire. Add the Brussels sprouts. Turn a few min in the caramel mixture to the other side so that it wraps around the vegetables. Sauté until light brown. Extinguish with the clear soup. Cover and simmer for 25 min.

Our tip: Use high quality red wine for an extra fine taste!

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