Ingredients
Instructions
Venison meat must be marinated for 24 hours in a marinade prepared from vinegar, oil, water, bay leaf, and allspice.
After marinating, season the venison leg with salt and stuff it with bacon sliced into strips. In a pan with butter, sauté chopped root vegetables and onions. Add all the spices and place the prepared leg. Cover with foil and bake in the oven at 180-200 degrees for about 1 and 1/2 hours. Throughout the baking, be careful not to let the vegetables stick, and add hot water as needed or any broth we have. Uncover towards the end and bake for another 10 minutes. Remove the tender meat and slice into portions.
Reduce the sauce slightly and thicken with flour. Sauté, add a little broth or water, red wine, lemon juice, and sugar. Season with salt and simmer while stirring, then strain over the meat.
