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Christmas Game dish Festive Main course Braising Winter

Christmas calls for a dish that makes an impression, and this braised venison leg does exactly that. Slowly cooked in red wine with thyme, juniper berries and root vegetables, the meat becomes meltingly tender and the sauce deeply flavorful. Serve it on a beautifully set table with the atmospheric touches from your Christmas collection and you'll have an evening that will be talked about for a long time. With a good lid lifter you can lift the hot lid of your Dutch oven safely and effortlessly during braising, so you can fully focus on tasting and enjoying.

x_ckl_recipe_markerBraised venison leg with red wine sauce A rich, slowly braised venison leg with a deep red wine sauce. This is the dish that completes your Christmas table. How to make a braised venison leg with red wine sauce? Main course Dutch 4-6 people 30 min 2,5 uur 10 min 3 hours 10 min

Take the venison leg out of the refrigerator 30 minutes before cooking and pat it dry with kitchen paper. Season generously with salt and pepper.
Heat a splash of olive oil in your Dutch oven over high heat. Brown the venison leg all over until golden, about 3–4 minutes per side. Remove the meat from the pan and set aside.
Reduce the heat to medium. Add the butter and sauté the onion, carrot, celery and garlic gently for 5 minutes until they start to colour.
Stir in the tomato paste and cook for 1 minute. Deglaze with the red wine, scraping up any browned bits from the bottom. Add the game stock, juniper berries, bay leaves and thyme.
Place the venison leg back into the Dutch oven. The liquid should cover about three quarters of the meat. Put the lid on the pan.
Preheat the oven to 160°C (top and bottom heat). Put the Dutch oven with the lid in the oven and let the venison leg slowly braise for 2.5 hours. From time to time use your lid lifter to lift the lid safely and baste the meat with the cooking liquid.
Remove the venison leg from the Dutch oven and let it rest for 10 minutes under aluminum foil. Meanwhile, strain the sauce into a saucepan and reduce over high heat until it becomes a rich, glossy sauce. Season with salt, pepper and, if desired, a splash of cognac.
Slice the venison leg into attractive slices and serve with the red wine sauce, potato gratin and braised red cabbage. Garnish with fresh thyme for a festive finish.

Christmas Game dish Festive Main course Braising Winter 1.5 kg boneless venison leg Salt and freshly ground pepper 2 tbsp olive oil 1 tbsp butter 2 onions, roughly chopped 2 carrots, in pieces 2 stalks celery, in pieces 4 cloves garlic, crushed 2 tbsp tomato paste 500 ml full-bodied red wine 400 ml game stock 6 juniper berries, lightly crushed 2 bay leaves 4 sprigs fresh thyme Optional: 2 tbsp cognac for the sauce Dutch oven with lid Lid lifter Sharp knife Cutting board Saucepan Sieve Kitchen paper Aluminum foil Christmas christmas Casserole casserole Frying Pan frying-pan Chopping Board chopping-board Blackwell Lid Lifter for Casserole - Dutch Oven - Black Steel - 42 cm Blackwell Deksellifter Blackwell Dutch Oven BBQ set Cast Iron - Casserole + Lifter, Frying Pan ø 20 cm & Sauce Pan 18 cm - 4 Pieces Blackwell Pannenset Cookinglife Frying pan Revolt Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Cookinglife Koekenpan Cookinglife Stainless Steel Lid ø 29 cm Cookinglife Spatdeksel Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Classic Beef Wellington foodies-klassieke-beef-wellington Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Gevulde kalkoenborst met kastanje-cranberryvulling foodies-gevulde-kalkoenborst-met-kastanje-cranberryvulling

Recipe

Braised venison leg with red wine sauce

A rich, slowly braised venison leg with a deep red wine sauce. This is the dish that completes your Christmas table.

Course	Main course
Kitchen	Dutch
Servings	4-6 people

Preparation time

Preparation time	30 min
Time in oven	2,5 uur
Stiffen up min.	10 min
Total	3 hours 10 min

Equipment

Dutch oven with lid
Lid lifter
Sharp knife
Cutting board
Saucepan
Sieve
Kitchen paper
Aluminum foil

Ingredients

1.5 kg boneless venison leg
Salt and freshly ground pepper
2 tbsp olive oil
1 tbsp butter
2 onions, roughly chopped
2 carrots, in pieces
2 stalks celery, in pieces
4 cloves garlic, crushed
2 tbsp tomato paste
500 ml full-bodied red wine
400 ml game stock
6 juniper berries, lightly crushed
2 bay leaves
4 sprigs fresh thyme
Optional: 2 tbsp cognac for the sauce

How to make a braised venison leg with red wine sauce?

Take the venison leg out of the refrigerator 30 minutes before cooking and pat it dry with kitchen paper. Season generously with salt and pepper.
Heat a splash of olive oil in your Dutch oven over high heat. Brown the venison leg all over until golden, about 3–4 minutes per side. Remove the meat from the pan and set aside.
Reduce the heat to medium. Add the butter and sauté the onion, carrot, celery and garlic gently for 5 minutes until they start to colour.
Stir in the tomato paste and cook for 1 minute. Deglaze with the red wine, scraping up any browned bits from the bottom. Add the game stock, juniper berries, bay leaves and thyme.
Place the venison leg back into the Dutch oven. The liquid should cover about three quarters of the meat. Put the lid on the pan.
Preheat the oven to 160°C (top and bottom heat). Put the Dutch oven with the lid in the oven and let the venison leg slowly braise for 2.5 hours. From time to time use your lid lifter to lift the lid safely and baste the meat with the cooking liquid.
Remove the venison leg from the Dutch oven and let it rest for 10 minutes under aluminum foil. Meanwhile, strain the sauce into a saucepan and reduce over high heat until it becomes a rich, glossy sauce. Season with salt, pepper and, if desired, a splash of cognac.
Slice the venison leg into attractive slices and serve with the red wine sauce, potato gratin and braised red cabbage. Garnish with fresh thyme for a festive finish.

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A lid lifter may sound like a small addition to your kitchen, but during a long cooking process you'll notice how handy such an ergonomic handle is. You can lift the heavy, boiling-hot lid of your Dutch oven without spilling or burning yourself. Smart, safe and simply pleasant to use.

Complete your Christmas table with tableware, candles and decorations that set the mood. At Cookinglife you can find everything you need for an unforgettable Christmas dinner, from the dish to the final table decoration. That way you can enjoy every moment together.