Venison Leg with Cream

Rub venison leg with salt and pepper, place in an ovenproof dish and cover tightly with smoked bacon. Melt butter and pour it over the meat. Clean the root vegetables, cut them into slices and layer them in the pan around the meat. Cut onions into rings and add to root vegetables along with juniper berries. Pour beef broth and roast at 220°C in the oven. Baste frequently with the gravy. After one hour of roasting, pour red wine and sour cream over the drumstick and roast for another 30 minutes. Remove the meat and keep warm. Puree the sauce with a hand blender, season to taste and pour over the venison leg. Serve together with cranberries and red cabbage.

Preparation Tip:

As a side dish, polenta slices are recommended.

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