Venison Leg Basic Recipe

Ingredients

• 1 kg venison leg (boneless)
• 2 tbsp oil (20 ml)
• Salt
• ground pepper
• 1 slice dry white bread
• 1 Egg white
• thyme
• rosemary
• 3 tbsp mustard (medium hot)
• 400 ml game stock (glass)
• 100 ml grape juice
• optional sauce thickener

Instructions

1. 1.

   Wash and pat the venison leg dry. Heat oil in a pan and sear the meat on all sides over high heat. Season lightly with salt and pepper and remove from the pan.

2. 2.

   Grate the white bread finely. Whisk the egg white until stiff peaks form. Wash, dry, and finely chop the herbs. Mix 2 tbsp mustard with the bread crumbs. Fold in the beaten egg white.

3. 3.

   Preheat oven to 180°C (fan 160°C, gas: level 2–3). Brush the meat all over with the mustard sauce and place it in a heat‑proof dish. Pour in the stock and grape juice and bake for about 60 minutes.

4. 4.

   Transfer the roast juices to a pot, bring to a boil, season with salt, pepper and 1 tbsp mustard, and thicken with optional sauce thickener if desired. Serve the venison leg with sauce.