Leg of venison
Instructions
Sprinkle the legs with salt and pepper, then FRY over high heat and add the roots and cut the onions into cubes, then switch frying with half of red wine, add the game Fund, add the seasonings and the cranberries and cook.
Mix the cream, the remaining red wine, mustard flour and then, when the meat has become tender, sauce and pass in the strainer.
To finish with a flourish, add the cream, seasoned and served along with the cranberries and the tagliatelle with semolina.
