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Wine with food - leg of venison with port wine onions and potato gratin on a rustic wooden table with a glass of Blaufränkisch Eisenberg DAC

Leg of venison with port wine onions & potato gratin

This braised leg of venison combines strong flavors of game meat, red wine and herbs to create an intense autumn dish. The sweet and sour port wine onions give the ragout depth and elegance, while the creamy potato gratin provides a harmonious, soft component. The dish is rich in flavor, juicy and full of roasted aromas - ideal for a festive meal or a special evening. This combination is perfectly rounded off with a Blaufränkisch Eisenberg DAC from Burgenland, whose freshness, minerality and structure harmonize wonderfully with the intense aromas of this preparation.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main course
Cuisine Austrian, European
Servings 2 Servings
Calories 860 kcal

Cooking utensils

  • 1 Roaster
  • 1 Large pan
  • 1 Cutting board & knife
  • 1 Grater
  • 1 Oven mold

Ingredients
  

For the leg of venison:

  • 700 g Haunch of venison triggered
  • 2 Onions
  • 2 Garlic cloves
  • 2 Carrots
  • 1 Piece of celery
  • 2 tablespoon tomato paste
  • 200 ml Port wine
  • 300 ml Game or beef stock
  • 1 Tbsp cranberries
  • 2 Sprigs of thyme
  • 2 Sprigs of rosemary
  • 3 Tbsp clarified butter
  • Salt Pepper

For the potato gratin:

  • 400 g Potatoes
  • 150 ml Cream
  • 1 Garlic clove
  • Salt Pepper, nutmeg
  • 30 g Butter
  • 40 g grated mountain cheese

Preparation
 

Braise the leg of venison:

  • Season the leg of venison with salt and pepper and fry well in clarified butter. Remove from the pan.
  • Dice the onions, celery and carrots and fry in the roasting juices.
  • Add the tomato purée, roast briefly, deglaze with port wine and reduce.
  • Pour in the stock, add the herbs and put the meat back in.
  • Cover and simmer gently for 90 minutes.

Incorporate the port wine onions:

  • Cut the onions into thin strips and sauté in butter.
  • Glaze with port wine and stir in the cranberries.
  • Mix into the ragout and simmer for a further 10 minutes.

Prepare the potato gratin:

  • Thinly slice the potatoes and layer them in a buttered dish.
  • Heat the cream with the garlic, salt, pepper and nutmeg and pour over.
  • Sprinkle with cheese and bake for 40 minutes at 180 °C until golden brown.

Dressing:

  • Slice the leg of venison and serve with the sauce and gratin.

Recommended sides:

  • Brussels sprouts with bacon
  • Lamb's lettuce with walnuts
  • Cranberries

Nutritional values per portion

Calories: 860kcalCarbohydrates: 52gProtein: 58gFat: 46g
Keyword Blaufränkisch, Eisenberg, Game dish, Haunch of venison, Port wine, Potato gratin, Wine with food
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