Rub the inside and outside of the boned leg of venison with salt, pepper. Cut half of the root vegetables and bacon into sticks and spread evenly on the meat. Tie meat with spagat in give and rub with mustard. Heat oil in a roasting pan, sear meat on all sides and remove again.
Cut the remaining root vegetables, bacon and onion into cubes, fry in the roast residue. Add paradeis pulp, roast briefly and extinguish with vegetable stock. Add red wine, venison, cranberries, spices, halved orange and lemon half. Cook the meat in the oven at 200 °C for about 1 ½ hours.
Take out the softly cooked meat, remove the spaghetti and keep warm. Drain root vegetables (can be eaten as a side dish). Stir through red wine and flour, thicken the sauce with it. If necessary, season with salt and pepper.
Cut stewed venison leg into slices and serve with root vegetables. Serve with napkin dumplings and pear halves filled with cranberries.
from : : Dieter Glaser, 8292 Neudau
Our tip: Use a wonderfully spicy bacon for a delicious touch!
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