Vinegar-marinated Roast Haunch of Venison
Marinate the haunch in vinegar for three days, keep cool. After three days, remove it from the broth, pat dry, rub it with salt and pepper.
For the sauce, quarter the onions, sauté them, cut carrots and celery into small cubes and add to the onions, fry for a few minutes, then add the sliced leeks and fry for a few minutes. Now add the tomato paste and roast again for a few minutes. Deglaze with half of the vinegar and the red wine, salt and pepper to taste.
Let simmer gently for about an hour. Brown the meat on all sides over high heat and transfer to the sauce. Cook in oven at 120 degrees, until a core temperature of 76 degrees is reached. Then remove the meat from the bone, portion it. Mix the sauce with a blender and season with jelly. If needed, add more vinegar to the sauce.
for about 20 portions:
1 large haunch of venison (bone incl.), about 8 kg
1.5 l of vinegar
1 kg of carrots
300 grams of tomato paste
1.5 liters of red wine
1 glass of quince- or currant jelly