Haunch of Venison
(4 servings)
Marinate 1 kilogram of haunch of venison (deer) over night with five tablespoons of oil, one teaspoon of dried rosemary, one teaspoon of dried thyme and one teaspoon of dried marjoram.
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The next day put the haunch of venison in a oven dish, cover it with 100 grams of bacon, one diced onion and 600 grams of peeled and sliced carrots. Bake for 90 minutes at 160 degrees Celsius in the closed oven dish. |
Put the haunch of venison with the bacon on a plate as well as half of the carrots. Add one glass of white whine and a cup of stock to the vegetables left in the oven dish and blend it. Add one cup of cream and bring the sauce to a boil.
Serve with bred dumplings and creamy savoy cabbage.