Deer Leg Roast with Morel Mushrooms

Ingredients

• 2 kg deer leg
• 5 tbsp olive oil
• 1 tbsp chopped rosemary
• 1 tsp pepper
• 1 tsp juniper berries
• Salt
• pepper (ground)
• 300 g morel mushrooms
• 800 g small potatoes
• 2 tbsp butter
• 80 g pickled cranberries
• 1 handful parsley

Instructions

1. 1.

   Wash the deer leg, pat dry and tie it with kitchen twine. Rub thoroughly with 2 tbsp olive oil, crushed pepper, juniper berries and rosemary.

2. 2.

   Wash the potatoes, halve them, clean the morels. Heat the remaining olive oil in a roasting pan, season the deer leg with salt, sear all sides, then roast in a preheated oven at 140 °C (fan: 120 °C; gas: level 2–3) for about 1½ hours. Add a little water if needed. During the last ~30 minutes of cooking, distribute and season the potatoes around the leg.

3. 3.

   Sauté the morels in butter, add the cranberries, stir briefly, and season with salt and pepper. Arrange the potatoes on a platter, place the deer leg on top, remove the twine, and garnish with parsley.