Leg of Venison in Cassis Jus with Brussels Sprouts Noodle Skewer

Try this delicious pasta dish:

Sauté venison leg in 25 milliliters of canola oil in the cooking pot. Season on both sides with salt and pepper, remove from the cooking pot.

Add remaining canola oil to cooking pot and brown carrots, celery and onions. Add cloves, bay spice, juniper berries and paradeis pulp and sauté. Extinguish with red wine as well as the game stock and within 1, 5 hours add 3 x 200 milliliters of water at equal intervals.

After the roast (vegetables) repeatedly put the piece of meat into the cooking pot and cook in the stove at 130 °C (hot air) for 90 minutes.

Season water with salt and nutmeg, let it boil. Clean and rinse Brussels sprouts and blanch in boiling hot water for 5 min. Quench in cold water.

Alternate brussel sprouts and Schupfnudeln on wooden sticks and sauté in butter until lightly browned. Season with spices.

Remove meat from saucepan, strain sauce. Add cranberries and cassis liqueur. Season to taste and thicken.

Arrange

Cut venison leg into two slices. Arrange on the center of the plate and surround with the skewers. Place celery straw on top of the meat slices.

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