Fresh Leg of Pork


Rating: 3.60 / 5.00 (10 Votes)


Total time: 45 min

Ingredients:

















Instructions:

Season the fresh leg of venison with thyme, salt, pepper and rosemary and sauté. Add the coarsely chopped root vegetables and sauté again. Extinguish with red wine and fill up with meat stock. Cook the leg for two to three hours. Now remove the meat and add juniper berries, rose hip pulp and a few young fir tips for the sauce. Simmer the sauce for ten minutes, strain and refine with sour cream or crème fraiche.

Serve with potatoes and perhaps mushrooms.

Our tip: Use high-quality red wine for a particularly fine taste!

Related Recipes:

Leg of Venison in Cassis Jus with Brussels Sprouts Noodle SkewerTry this delicious pasta dish: Sauté venison leg in 25 milliliters of canola oil in the cooking pot. Season... Rosette of Saddle of Venison on Caramelized Spiced Red CabbageTry this delicious cake recipe: Sauté venison bones, add mirepoix (diced root vegetables) and roast... Roasted Leg of Lamb TurkishTime for marinating: 24 hours Duration of preparation. The day before preparation, remove the fat from the leg... Saddle of Venison in Salt Crust with Wild Mushroom GoulashPreparation of the sauce: Cut bacon and vegetables into small cubes. Fry the bones with the bacon, then add... Leg of Venison with Chanterelle Cream SauceA great pasta dish for any occasion: 1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the... Roulade of the Pork Loin with Red Wine OnionsPreparation (about 60 min): Cut the meat all around, season with salt and pepper. Remove the skin from the... Venison Ragout with Dried Plums and Green PepperThe trick: the boiled, cooled red wine marinade makes the meat nice and tender. For the marinade, peel the... Wild HareStock: Remove the saddle of hare and make a stock from the bones. To do this, fry the shredded bones in... Roast Saddle of Venison in One Piece WithRemove the sinews and skin from the whole saddle of venison. Cut in the middle and fry the thicker piece in... Roasted Leg of Veal.The tail leg is removed from the drumstick, as it is then much easier to carve, it is washed, then divided...