Cold Leg of Venison, Homemade

1 leg of venison, skinned, 2 kg 1/2 tsp pepper

1/2 tsp curry

1/2 tsp thyme

12 juniper berries, finely chopped 5-6 slices fresh fat bacon 30 g butter

2 onions, finely chopped 2 bunches of greens, cleaned, chopped 1 clove of garlic, finely chopped 2 tbsp. parsley, chopped one eighth of a liter of dry red wine 100 g crem fraiche

For the sauce: one eighth liter dry red wine one eighth liter fresh grapefruit juice 1 grated apple 1/2 tsp chili puree

4 tbsp game stock

1 tsp hot mustard

50 g crem fraiche

4 tbsp currant jelly 4-5 tbsp mayo

Cut the grapefruits in half diagonally, fish out the pulp from the intermediate skins with a pointed kitchen knife and place in a large enough bowl. Save the juice remaining in the bowl for the roast. Add all other ingredients to the grapefruit pieces form, mix gently, season, infuse.

Separate the final bone from the leg. Rub it with the spices and herbs, cover with the bacon and tie it tightly. Melt the butter, pour in the roast, garlic, greens, onions and parsley next to it and turn it in the butter to the other side. Place in the oven heated to 240 °C and roast for 25 minutes. Then reduce the heat to 185 °C and roast for another 30 minutes, basting frequently with the roast stock. Pour the red wine over the leg and roast for another 15 min. Remove the bacon, brush the leg with crème fraîche and roast for another 45 min. while continuing to heartily m

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