Roe Deer Leg with Cotyledons – Austria

Cut the bacon and vegetables into small cubes. Season the drumstick with salt and pepper, dust with a little bit of flour and fry it all around.

Fry the bacon and vegetables, stir with the paradeis pulp and extinguish with must. Add venison jus, honey and cloves. Put the venison leg in and cover with foil.

Stew in the stove at 180 degrees for about 1 hour. When liquid evaporates, add water. As a last step, press the sauce through a sieve and season with game spices. Soak the celeriac in water and weigh it finely. Boil semolina in milk, season with salt and cool. Dice the bread, fry in butter and cool. Add the eggs and the matzo, mix well with the semolina and cook like a napkin dumpling.

Our tip: Use bacon with a fine smoky touch!

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