Leg of Venison with Peaches

Mmmm – roast -.

Crush garlic in salt and rub the meat with it, season with pepper, season with salt and fry in clarified butter. Season with thyme and rosemary. Cover the leg and braise in the oven heated to 220 °C for about 90 minutes. Pour red wine over it in between. Wrap it in aluminum foil and let it rest for about 10 minutes.

Mmmm – sauce –

Sauté finely diced onion in clarified butter until soft, add quartered peaches and sauté. Add the gravy boiled up with the clear soup, strain the whole thing through the hair sieve, refine with whipped cream, season to taste with salt and freshly ground pepper and thicken with cornstarch if desired.

Mmmm –

Cut the leg of venison and arrange with slices of peach.

As a side dish you can serve bread dumplings, red cabbage and various salads.

This simple recipe is also suitable for the preparation of venison, wild boar or chamois leg.

Our tip: Use your favorite red wine for cooking!

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