Leg of Venison After Grandma Gmilkowsky

*6-8 servings depending on the size of the leg and the number of dishes.

Wrap the leg of venison in a vinegar cloth the night before and let it soak for one night (vinegar: Water 1:1 in a bowl form, a Geschirrhangl spread out fill in, the venison on it put and the Geschirrhangl over it, everything together once turn, so that all sides are moistened). If the game is frozen, proceed in the same way and wrap it frozen, it will thaw for one night.

Drain the meat, skin it well (!) and bone it. Cut the bacon into strips, turn it to the other side in a mixture of salt, pepper and ground juniper berries and lard the meat with it.

Season the meat well with salt and season with pepper.

Heat the butter in a roasting pan, pour in the meat, baste with the hot butter and place in the oven heated to 225 degrees on the middle rack. After 15 minutes, reduce the heat to 180-200 degrees. During the roasting, always baste a second time. When the butter is well browned, gradually add the game glace. There must be a very dark roast.

A quarter of an hour before the end of the roasting time, add the sour cream or crème fraiche-whipped cream mixture in 2 portions to make a nice brown top sauce.

Total roasting time 1 quarter to 1 1/2 hours, depending on the size of the leg.

Serve the leg of venison with braised sparrows and apple red cabbage.

and add a carrot to the roast

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