Venison Leg with Mushrooms

Ingredients

• 1 venison leg (about 1.5 kg)
• 1 tsp crushed juniper berries
• 1 l good dry red wine
• 500 ml clear meat broth
• 2 bundles mirepoix vegetables
• 300 g chanterelles
• 3 tbsp butter
• 250 g heavy cream
• 6 tsp lingonberry jam (from the jar)','2 tbsp butter','1 tbsp oil (for frying)','salt','freshly ground pepper','cranberries (for garnish)

Instructions

1. 1.

   Tie the leg with kitchen twine, season with salt and pepper. Rub the meat with crushed juniper berries and brown it in a hot oil-butter mixture in a roasting pan. Remove the meat. Add the washed and finely chopped mirepoix to the pan and roast well, then pour in red wine and broth and bring to a boil. Return the meat to the pan, place the pan in a preheated oven at 180°C and cook for about 1.5 hours.

2. 2.

   Remove the leg and keep warm covered with foil.

3. 3.

   Strain the stock through a fine sieve into a saucepan, reduce to 250 ml, then add cream, reduce again by one third, and season with salt and pepper.

4. 4.

   Clean the chanterelles and cut if needed. Fry the mushrooms in hot butter in batches until nicely browned, season with salt and pepper, and keep warm.

5. 5.

   Serve the leg with the mushrooms on a plate, garnish with cranberries, and serve the sauce separately. Pair with, for example, bread dumplings.