Leg of Venison with Chanterelle Cream Sauce

A great pasta dish for any occasion:

1. rinse, clean and coarsely dice the greens. Peel and coarsely dice the vegetable onion and garlic. Spread everything evenly on a deep baking sheet. Add the thyme.

Cut the thick, exposed tendon from the leg of venison, which leads from the end of the bone to the meat. Rub each leg with 80 g butter, season with salt and season with pepper. Place both legs side by side on the baking sheet and add 600 ml of water.

Cook the legs on the second rack from the bottom at 140 °C (gas 1, convection oven not recommended) for about 3 1/2 hours. 15 min before the end of the cooking time add the bay leaves. Mix 125 g butter with lightly crushed juniper berries and spread evenly over the legs.

In the meantime, clean the chanterelles, rinse briefly and drain well. Peel and finely dice the shallots and sauté in 20 g butter. Add the wine and cook until the liquid is almost evaporated. Add heavy cream and 125 ml of whipped cream and simmer gently for two to three minutes. Season with salt and cayenne. Pour the sauce through a fine sieve. 5.

Whip the remaining whipped cream until stiff. Roast the mushrooms in the remaining butter at high temperature for two minutes, season with salt and drain in a sieve. Heat the sauce, add the mushrooms and the whipped cream, briefly let it boil up and then pour it into a saucepan.

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