Stuffed Leg of Venison on Pepper Apricots with Willowherbs

For the stuffed leg of venison on pepper apricots with willow florets, first prepare the stuffing. Coarsely dice the bread, pour the boiling milk over it and let it sit for 30 minutes. Squeeze out and knead with the herbs, salt and pepper.

Put the stuffing into the leg of venison. Tie to form the leg. Fry in hot oil until hot all around. Then add vegetables, shallot and tomato paste and roast for 5 minutes. Pour in 500 ml wine and 250 ml stock and braise covered in a preheated oven at 180 °C for about 1 ½ hours.

Remove the meat from the roaster and keep warm. Deglaze the remaining roast stock with the rest of the red wine and port, fill up with the remaining stock and reduce well. Fold in cranberry compote if desired and strain the stock through a sieve.

For the pepper apricots, caramelize the sugar and extinguish with wine and vinegar. Add halved, pitted apricots and vanilla pulp. Simmer gently for 3 minutes until the apricots are soft – do not overcook! Season strongly with pepper and thicken with dissolved cornstarch.

For the willowherbs, remove leaves and flowers from stem, blanch in boiling hot salted water, rinse and pat dry. Heat the butter in a frying pan, toss the leaves in it and season with salt and pepper.

Serve the stuffed leg of venison on pepper apricots with willow florets.

Preparation Tip:

The stuffed leg of venison on pepper apricots with willow florets can also be served with cranberry compote.

Related Recipes:

Leg Meat Ravioli with Bell Pepper Cream and FennelFor the dough, knead all ingredients well until a smooth dough is formed. Cover and let rest in the... Fillet of Venison Veal with Apple VegetablesSeason meat with salt and pepper, fry in roasting pan in hot oil until brown all over, remove. Extinguish the... Stuffed Veal Breast with Chanterelles and Celery PureeMaybe your new favorite bean dish: Mix bread roll with milk (1) and egg in a baking bowl. Sauté shallots in... Rosemary Roast with Stöcklkraut and Potato BunsFor the rosemary roast with Stöcklkraut and potato buns, first season the pot roast with salt, pepper and... Diet Apricot Blueberry JamFor the diet apricot-blueberry jam wash apricots and blueberries and drain well. Pit apricots and cut half of... Veal Tongue Salad with BeansFor the broth, coarsely dice the vegetables and boil them together with the aromatics in salted water. Put in... Stuffed ZucchiniFor stuffed zucchini, roast onion and bell bell pepper (finely diced), then add minced meat, season, pour 125... Beef RouladesFor the beef roulades, first prepare the stuffing. For the filling, dice bacon, onion and gherkins. Chop... Receipt TartFor the shortcrust pastry, quickly prepare all ingredients into a smooth dough. Leave to cool for 2 hours. For... Veal Escalope Stuffed with ChanterellesFor the veal cutlets, remove the meat from the refrigerator early and allow to come to room temperature. Rinse...