Download the recipe below

It sounds like fancy - but it’s not!

Mette Karin Petersen



For the Meat:

Leg of venison about 500 gr (I deboned the leg, but it’s your choice)
Seasoning mix of your choice
Fresh thyme
Wheat flour 500 g
Salt 350 g
Water 350 ml


For the Sauce:

Leg bone
200 ml red wine
1 medium size onion, finely chopped
1 garlic clove, crushed
200 ml beef stock
1 tbsp butter
fresh thyme
Black pepper



Preheat your oven to 180 degrees (or 355°F).

To make the salt dough, combine salt and flour in a large bowl. Now slowly add water. Knead until you have a smooth texture. Add some more water if it’s too sticky. Set the mix aside for now.

Debone and season leg of venison with salt and pepper. Next, brush the mustard on the meat and season again with your favorite spices and thyme. Now roll out the dough about 1cm ( ½in) thick and wrap the meat with it.

Bake venison leg for about 20 min. Use a thermometer to check the internal temperature of the meat. It should not go above 53°C (or 127 °F).

While the meat is in the oven, get to work on the sauce. Heat a little olive oil in a large saucepan and fry the leg bones for a couple of minutes.

Add the onion and fry gently for two minutes, or until the onions are soft and translucent. Add garlic, thyme, black pepper and red wine. Simmer for five minutes then add the beef stock.

Simmer for another 30 minutes. Pass through a sieve into a clean saucepan and simmer again until the volume of liquid has reduced to a nice sauce. Finish it off with a bit of butter.

Last, take the venison out of the oven, and rest for about 25 min. After that, separate dough and meat, throw out the dough, slice meat and serve with your favorite side dish. We served it with sweet potato pure, kale, caramelized pearl onion and butter-roasted carrots.

Happy cooking & Bon appétit.

Recipe for download

Mette Karin Petersen

”It was my fascination for hunting dogs that got me into hunting. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Three years back I passed my hunting license test and since then hunting has turned into a lifestyle. In January 2020 I finish my University degree with a specialization in hunting tourism and marketing. I’m very passionate and dedicated to explain my view on hunting, and to tell the whole story. As a hunter you won’t always bring home meat for your freezer, but I guarantee you that you’ll always bring home one more unique experience from the great outdoors.”