2018 Spätburgunder Barrique Red Wine dry

Ingredients

• 1200 gvenison leg (boneless)
• 12 piecesjuniper berries
• 200 gcarrots
• 150 gceleriac
• 2 piecesonions
• 40 gtomato paste
• 500 mlgame stock
• 400 mldry red wine
• 30 gclarified butter
• 2 piecesbay leaves
• 4 piecesthyme sprigs
• 50 glingonberry preserves
• 1 pinchsalt and black pepper

Preparation

1. 1Trim any excess sinew from the venison leg, pat dry, and rub thoroughly with salt and pepper on all sides.
2. 2Coarsely crush the juniper berries in a mortar so they can release their full aroma during braising.
3. 3Clean the carrots, celeriac, and onions, then cut into roughly 1 cm cubes (mirepoix).
4. 4Heat the clarified butter in a heavy-bottomed roasting pan and sear the meat over high heat until a dark crust forms on all sides. Remove the meat.
5. 5Sauté the cubed vegetables in the rendered fat until they begin to brown. Add the tomato paste and roast briefly.
6. 6Deglaze with one-third of the red wine and reduce until almost evaporated. Repeat this process twice more to develop a deep color in the sauce.
7. 7Pour in the remaining wine and the game stock. Return the meat to the pan and add the juniper berries, bay leaves, and thyme sprigs.
8. 8Cover the roasting pan and braise in a preheated oven at 160°C (320°F) for about 90 to 100 minutes.
9. 9Remove the leg from the pan, wrap in aluminum foil, and let it rest. Pass the sauce through a fine-mesh sieve and reduce to your desired consistency.
10. 10Season the sauce with lingonberry preserves, salt, and pepper, then carve the meat and serve with the sauce.