Ingredients

For the Meat:

• Leg of venison about 500 gr (I deboned the leg, but it’s your choice)
• Mustard
• 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.