»RC« Cabernet Sauvignon RÉSERVE trocken – Großes Geweih

Ingredients

• 1,2 kgVenison leg (boneless)
• 400 gSoup vegetables (carrot, celery, leek)
• 2 piecesOnions
• 2 tbspTomato paste
• 500 mlBold, dry red wine
• 800 mlGame stock
• 40 gDark chocolate (min. 70% cocoa)
• 5 piecesJuniper berries
• 2 piecesCloves
• 1 pieceBay leaf
• 2 sprigsFresh thyme and rosemary
• 2 tbspClarified butter
• 20 gCold butter
• 1 pinchSalt and black pepper

Preparation

1. 1Trim the meat, pat dry, and rub generously with salt and freshly ground pepper.
2. 2Heat the clarified butter in a heavy roasting pan and sear the venison leg on all sides until browned, then remove and set aside.
3. 3Coarsely dice the soup vegetables and onions, and roast them in the pan drippings over medium heat until a dark fond forms on the bottom of the pan.
4. 4Add the tomato paste and roast briefly. Deglaze with one-third of the red wine and reduce until almost evaporated. Repeat this process twice.
5. 5Return the meat to the roasting pan and add the game stock and remaining wine. Add the juniper berries, cloves, bay leaf, and herbs.
6. 6Cover the pan and braise in a preheated oven at 160°C (top/bottom heat) for approximately 2.5 hours, turning the meat occasionally.
7. 7Once cooked, remove the meat and let it rest wrapped in aluminum foil. Strain the braising liquid through a fine-mesh sieve and reduce it significantly in a pot.
8. 8Stir the dark chocolate into the hot (but no longer boiling) sauce and whisk in the cold butter to achieve a glossy, thick consistency.
9. 9Slice the venison leg and serve with the dark, bittersweet jus and desired sides such as Spätzle or root vegetables.