Roe deer in the count's way
High game aroused special respect, because of its beauty and the great skill required to catch it. A matter of prestige were the lavish hunting rooms and game dishes that testified to the great importance of the hunting economy through the centuries.
Preparation steps
- In a larger bowl, pour about 2 liters of water, put pepper, sliced carrot, clove, salt and pine, then let it cook for 15-20 minutes. Then add vinegar and boil everything briefly. Allow the brine to cool.
- Wash the venison leg, then put it in brine and leave it in a cool place, turning the meat occasionally. After 3-5 days, remove the venison leg from the brine, add a little salt and place in a pan with a little fat.
- Bake in a preheated oven at 160 ° C for about two hours, and during baking, cover the meat with brine until it softens.
- Prepare the sauce by placing the remaining fat in a larger bowl. When the fat heats up, add the chopped bacon, then the sugar and bake it until browned.
- Stir in the vegetables from the brine and sauté until soft, then strain everything. Return the strained vegetables to the same bowl, add the roasting juice, mix the flour and lemon zest mixed in the water, and boil everything briefly.
- Towards the end of cooking, place sliced meat in the sauce.
Serving
Serve with fried potato croissants, toasted mushrooms (oyster mushrooms or champignons), a slice of toasted bacon and cranberries.
Advice
Cover the meat with foil before baking to keep it juicy.
