Venison Leg with Chestnuts and Grapes

Tie the leg of venison from the game dealer tightly, season with salt and pepper.

Score the chestnuts on the upper side, put them on a baking tray and roast them in a hot oven until they are free from the skin (it takes 20 to half an hour). Remove the skin from the chestnuts.

Heat oil in a frying pan and fry the leg of venison briefly on all sides and lift it out of the frying pan. In the roasting residue, fry the root vegetables, bacon, onions (all together cut into coarse cubes), add the paradeis pulp. Extinguish with half the mass of red wine, pour in hot game stock and bring to a boil. Add bay spice, orange quarters, juniper berries, peppercorns, thyme and rosemary.

Steam venison leg with sauce in closed lid in oven at 200 °C until soft. Remove the cooked leg of venison from the sauce, remove the string from the meat. Sauté flour with butter and mix with the remaining red wine, mix well into the sauce and boil away.

Strain sauce through a fine sieve, stir in chestnuts and grapes and make in about 15 minutes.

Cut meat into slices, baste with sauce, top with chestnuts and grapes. Serve with ribbon noodles.

Our tip: use a delicious spicy bacon for a delicious touch!

Related Recipes:

Delightful Stilt – Venison Calf in Red WineA bean recipe for every taste: Preheat the kitchen stove to 200 °C. In a saucepan on the kitchen stove, bring... Cabbage VariationsRemove the stem from the cabbage leaves. Blanch and quench in iced water. Between two kitchen towels, flatten... Baked Venison Cutlets on Raw Marinated Red Cabbage SaladUsing a meat tenderizer, pound the venison between two sheets of plastic wrap until tender and season with... Venison Loin with Cinnamon Pumpkin RavioliCut the nutmeg pumpkin into two centimeter pieces, put them in a saucepan with a little water, the cinnamon... Turkey Goulash with ChestnutsFor the turkey goulash with chestnuts, peel and finely chop the onion. Cut the turkey meat into bite-sized... Kale Casserole with ChestnutsRinse the kale thoroughly, remove the hard stems and cook the kale in boiling hot salted water for 10 minutes... Cold Game Meat SourNot everyone knows that game meat is great to eat cold, especially venison and deer meat for its incomparable... Salmi of Wild Duck with Porcini Mushrooms and CognacReduce the poultry stock with the game stock and the red wine to 1/4. Rub the wild duck breasts with salt and... Sauerbraten From Saddle of Hare or Leg of Hare-from: Emil Turós Cut the hare into pieces and rinse it thoroughly, drain it and dab it with a clean... Dorade with Sugar Snap Peas, Red Lentils and Yogurt SauceFor the dorade with sugar snap peas, red lentils and yogurt sauce, first wash and clean the sugar snap peas...