Roast Venison with Lots of Sauce and Wrapped Dumplings

So ne venison leg makes a bit of work! at the beginning peel off the silvery skin, remove the tendons with scissors. Carefully remove the bone and chop it from strong men’s arms. Rinse the meat under cold water and dry it with kitchen roll, then wrap it up with spaghetti like a roulade. Put the meat chunk in a not too big container (otherwise the pickle will not be enough!).

There is nothing more to lay today, so you can devote yourself to the reserve bottle of the Wackerbarth Castle bruth “August the Strong” and devote yourself to the sweet nixtun,*)

Sunday morning: make coffee, turn a leg of venison, do the morning toilet, nibble two Neukirche r Zwiebacke and get to the bacon! because it has to be chopped into small cubes and left out in a large roasting pot. Add the chopped bones and sauté briefly and heartily.

Dry the leg and dry it with a kitchen towel, grate it with salt and pepper all around and lift it gently between the bacon and the bones. Fry them appetizingly on all sides.

In the meantime, pour the marinade through a sieve, discard the root vegetables and herbs and heat the marinade. Then remove the peel from the onion and chop it, peel and dice the carrots and celery, cut the tomatoes into eighths and crumble the bread. After half an hour of careful frying, place all these aromatic ingredients with the lemon peel around the meat and braise briefly while stirring.

(In between

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