Spicy Venison Leg

Wash the meat thoroughly, remove the bone, salt it, and lard it with 15 dkg of smoked bacon.

Once it has boiled, add the meat and simmer until tender over low heat.

Slice 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.