Haunch of Venison with Pretzel Crackling
(6 servings)
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Spice one haunch of venison with salt and pepper. |
| Heat one tablespoon of oil in an oven safe pan.
Roast the haunch from both sides. |
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Place the pan in the oven for one hour at 180 degrees Celsius. |
| Mix 150 grams of butter, two tablespoons of mustard, salt and pepper. |  |
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Add two eggs. |
| Dice two pretzels. |  |
| Glaze one diced onion in two table spoons of oil with two tablespoons of caraway and two tablespoons of marjoram. |  |
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Add one handful of sliced parsley and the diced pretzel. |
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Add the mixture to the butter mixture. |
| Place the crackling on the haunch and bake it for 10 minutes. |  |
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Serve with beetroot and potato muffins. |