Leg of fallow deer with green cauliflower

For 4 people
  • 1 Leg of fallow deer (boneless, approx. 1.2 kg)
  • 300 ml red wine
  • 10 Allspice grains and juniper berries
  • 2 bay leaves
  • Salt
  • pepper
  • 3 EL Oil
  • 1 onion
  • 100 g fat, smoked bacon
  • 1 EL red currant jelly
  • 1 (approx. 1 kg) green cauliflower
  • 20 g Butter
  • 1/4 l vegetable broth ( Instant)
  • 20 g almond flakes
  • 1-2 EL darker Sauce binder
  • flat-leaf parsley
120 minutes
light
1.
Wash the meat and pat dry. Put the wine, 200 ml water, allspice, juniper and bay leaves in a bowl, place the meat in it and cover. Marinate in the refrigerator overnight. Take out the meat and let it drain. Set the marinade aside. Season the meat all over with salt and pepper. Heat the oil in a roaster and fry the meat vigorously on all sides. Peel the onion and cut into wedges. Add to the meat and roast. Cut the bacon into slices and cover the surface of the leg. Then deglaze the meat with the marinade and bring to the boil. Add the jelly and stir in. Cook the meat in the closed roaster in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 1/2 hours. After 45 minutes, remove the lid and continue frying uncovered. In the meantime, clean and wash the cauliflower and cut into florets. Heat the butter in a saucepan and sauté the cauliflower over a low heat. Deglaze with broth and cook for 12-15 minutes. Roast the almond flakes in a pan until golden brown. Take the roast out of the roaster and remove the bacon. Pour the meat stock through a sieve and fill up to 1/2 liter. Bring to the boil and bind with a sauce thickener. Season to taste with salt and pepper. Drain the cauliflower and arrange on a platter with the meat. Sprinkle with flaked almonds and serve garnished with parsley if you like. Croquettes are also tasty
1 person approx:
  • 600 kcal
  • 2520 kJ
  • 73 g protein
  • 25 g fat
  • 22 g carbohydrates

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