Pickled Leg of Venison

Skin and bone the leg of venison. Save the bones and skin for the sauce.

Heat the red wine with all the spices and the chopped cooking vegetables. Put the leg of venison in a baking dish and pour the hot red wine over it. The meat must be completely covered. Leave to marinate for 2 days. Now take out the leg and dry it.

In a roasting pan, heat the butter. Add the leg and cover with the bacon cut into slices. Cook in the oven at about 175 degrees Celsius for about 1 1/2 hours.

For the sauce: chop the bone and brown it with the skin in hot fat. Then pour the marinade over it and let it boil properly for an hour on the stove. Pass the sauce through a sieve and thicken with cornstarch.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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