Venison Leg with Red Wine Shallots

For the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight.

Heat butter in a pan and caramelize sugar in it. Deglaze with red wine. Add the shallots and thyme and saute for about 10 minutes. Season with salt and pepper and a dash of port wine.

For the venison leg, finely dice the onion, carrots and celery. Salt and pepper the venison leg. Heat a mixture of oil and butter in a large frying pan and brown the meat in it on all sides. Remove. Sauté the onions and vegetables in the drippings and stir in the paradeis pulp. Put the meat back in and season with allspice, walcholder, bay leaf and thyme. Pour in beef broth and the cooking juices from the red wine shallots and cook the venison leg, covered, over low heat for about 1 1/2 hours. Towards the end of cooking, add the red wine shallots and heat in the sauce.

Remove the meat and shallots and thicken the sauce with some ice-cold butter flakes.

Slice the venison leg and serve with the red wine shallots and sauce.

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