Braised Venison Leaf

Dice leek, onions, carrots and celery. Crush juniper berries, put half aside. Mix kitchen herbs, vegetables, spices, vinegar and red wine and marinate the venison leaves in it for 24-two days with the lid closed.

Remove the venison leaves from the broth and dry them. Pour the stock through a sieve and drain the vegetable mixture. Heat oil in a casserole, brown meat in it, season with salt, season with pepper. Remove meat, brown vegetables. Put the venison leaves on top, add half of the marinade and cook in a closed casserole on the 2nd rack from the bottom at 160 °C for 2 1/2 hours.

Keep meat warm. Pour the gravy through a sieve. Squeeze vegetables well. Allow gravy to boil over medium heat. Add whipped cream and remaining juniper berries and cook until creamy. Slice the meat and bring to the table with the sauce.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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