Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg venison leg
- 15 dkg smoked bacon
- 1 pc carrot
- 1 pc parsley root
- 1 tbsp vinegar
- Zest and juice of half a lemon
- 1 pc bay leaf
- 10 dkg butter
- 2 tbsp flour
- 2 dl sour cream
- Potatoes for side dish
INSTRUCTIONS
- 1Wash the meat thoroughly, remove the bone, salt it, and lard it with 15 dkg of smoked bacon.
- 2Once it has boiled, add the meat and simmer until tender over low heat.
- 3Slice the carrot and parsley root and place them in a pot. Pour in about 5 dl of water and add the vinegar, bay leaf, and the grated zest of half a lemon. Bring this to a boil.
- 4After the meat has softened, transfer it to a baking dish and bake in the oven until browned.
- 5Strain the cooking liquid. Make a roux from 10 dkg of butter and 2 tbsp of flour, then thin it with the strained cooking liquid and 2 dl of sour cream, and add a little lemon juice.
- 6When serving, pour some of the sauce over the sliced meat, and use potatoes as a side dish.
