2 kg leg of venison, boned
100 ml fat for frying
Fresh herbs: Rosemary, thyme, bay leaves, parsley
500 g vegetables for roasting: Onions, carrots, celeriac, cut into small pieces
10 tbsp. Rosehip Preserve Extra
1 litre Franconian Regent red wine
1 litre game stock
1 tsp. balsamic vinegar
1. Spread the inside of the lamb leg (where the long bone would have been) with 4 dessertspoons MAINTAL Rosehip Preserve and season the outside with salt and pepper.
2. Sear all sides of the leg in the fat, add the vegetables and later the herbs. Deglaze with the wine, and let the liquid reduce to about a third of its original volume. Add the game stock and bring to the boil. Place in an oven preheated to 200° C and leave to braise for around 2 hours.
3. Take the leg out of the roasting pan and keep warm, strain the sauce, season to taste with salt and pepper, add a further 6 dessertspoons MAINTAL rosehip jam and, if required a little more balsamic vinegar.
Tip: The dish goes well with bread or potato dumplings, red cabbage and naturally a glass of Regent from the vineyards of Franconia.