Roasted Leg of Venison

First of all, make the herb mixture: Pour spice grains and spices into a mortar or hand mixer, add sugar and salt and grind to a fine powder. Keep in a screw-top jar.

Wipe the leg of venison clean with kitchen roll and, in case the dealer hasn’t already done so, skin it as well. Rub well all around with about two tablespoons of the herb mixture. Brush thickly with half of the butter – it should be room warm.

Roe deer leg is rubbed with herb mixture, The leg is put on the roasting tray in the stove.

Put the leg of venison on a deep roasting tray or in a suitable roasting pan into the oven heated to 250 °C (or more, if the stove can handle it) and roast for about 15 to 20 minutes in the radiant heat that prevails in the oven.

In the meantime, clean the vegetables: Peel the onions, garlic and carrots, slit the leeks and wash them thoroughly, thread the celery stalks. Finely dice everything. Spread evenly around the leg on the baking sheet or in the roasting pan, season with salt, season with pepper as well as sprinkle with a few flakes of butter. Vegetables are spread around the roast with butter flakes on the baking tray.

Deglaze with red wine in the stove.

Turn the heat down to 100 degrees and roast the vegetables for another 10 to 15 minutes in the now lowered temperature.

Only then extinguish with the red wine. First half

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