INGREDIENTS

• 2 leeks
• 3 large onions
• ¾ head of celery
• 6 carrots
• 2 cinnamon sticks
• 4 bay leaves
• Star anise
• Juniper berries
• Allspice
• Mustard seeds
• Cardamom
• 2 liters dry red wine
• 0.7 liters balsamic vinegar
• 6 tbsp sugar beet syrup
• 200 ml cream
  
   

Instructions

step 1

Step 1: The base for festive magic (3–5 days in advance)

Before you really get started, your roe deer leg needs time – and plenty of it.

Cut the leg into portions (you can also leave it whole – Marco prefers to cut it to better remove sinews and skin). Chop the vegetables, then place everything together with the spices and the meat into a large container. Pour over the red wine and balsamic vinegar.

Now it’s time for patience: refrigerate and let it marinate for 3 to 5 days.

You can adjust the acidity if needed – but Marco’s tip: stick to these proportions. They create the perfect balance between seasoning and the natural flavor of the venison.

step 2

Step 2: Braising, roasting, refining

Prepare the meat
Remove the roe deer leg from the marinade, season generously with salt and sear it well in a roasting pan. Then take it out and set aside.

Build the flavor
Remove the marinated vegetables and spices from the liquid and sauté them in the same pan. The fond loosens from the bottom and spreads through the vegetables like pure flavor magic.

Once most of the liquid has evaporated, add three tablespoons of tomato paste and roast until new roasted aromas develop.

Add a little of the marinade and let it reduce – repeat this process three times until you have a rich, deeply aromatic base.

Braising
Return the meat and the marinade to the roasting pan, cover with a lid and braise in the oven at 140 °C (fan) for about 3 hours.

Make sure the meat stays nicely covered with liquid.

Then remove the meat and let it cool slightly.

The perfect sauce
Strain the braising liquid through a sieve (or blend the vegetables into the sauce if you like it thicker).

Bring to a boil, stir in the sugar beet syrup, add the cream and thicken with starch if desired.

Slice the meat carefully – it should be butter-tender at this point – and keep warm in the oven at 80–100 °C.

step 3

Marco’s GECO Tip

Classic sides like red cabbage and potato dumplings work perfectly – or spätzle, depending on what tradition looks like in your home.

GECO wishes you a delicious Advent season and a hearty Waidmannsheil!