Remove the bone from a fresh leg of venison, rinse it well, wash it, divide it into individual roasts according to the size of the meat jars, rub them with salt, roll and tie them. Lard them tightly and evenly with fine strips of bacon, place them in a suitable pan, baste them with 20 to 25 dkg of well-browned butter and fry them until they are quite juicy. In a bowl, put the bone of the leg of venison, cut into small pieces, all the other waste of the leg of venison, 10 dkg of bacon cut into small pieces, a medium onion cut into small slices, 5 grains of pepper and 5 grains of new spices, half a bread roll soaked in water, 3 tablespoons of red wine and simmer it, adding a little bit of good bone broth from time to time, for about 1 hour. Then filter the sauce and add it to the venison. The roast is then carefully pressed into the meat jars, filled with the sauce and sterilized at 100 °C for 50 minutes.
all : home canning, from Mrs. Emilie Lösel,
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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