Remove the bone from the leg of venison, season with salt, pepper, put the thyme branch in the place of the bone, sprinkle chopped juniper berries over the meat, fry the whole thing in a saucepan in hot oil all around, remove the meat, add the chopped root vegetables to the cooking pot and roast until the vegetables are lightly browned, extinguish with red wine, fill up with game stock, after boiling return the venison to the cooking pot and steam for about 1 1/2 hours at 180 °C in the stove. Remove the venison leg from the sauce, wrap in foil. Top up the sauce with whipping cream and reduce by up to a third, season strongly with cranberries, salt and freshly ground pepper and strain with a straining machine. Small tip: add orange zest (narrow strips of orange peel) and Grand Manier to refine.Cut the Schrippen into rough cubes (9 parts), soften with lukewarm milk, add the scrambled eggs, season with salt and a pinch of nutmeg, fold in 2 tbsp sour cream, wrap the amount in a napkin, form into a round roll and make about 40 minutes in salted water.
Our tip: use your favorite red wine for cooking!
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