Remove the bone, wash and clean the leg well, divide it into roasts according to the size of the meat jars, roll and bind them, having previously rubbed them with salt, and put them in subsequent pickling: In an earthen saucepan put 1/2 l of water, a quart of red wine, a tiny bit of vinegar, 5 to 6 juniper berries, 1 piece each of celery, parsley and turnip, 1 piece of lemon peel, a tiny bit of whole spice, an onion cut into slices and a tiny bit of salt, let this boil 10 min. and then let it cool down. Next, place the individual roasts in the cold pickle and let them sit in it for a few days. Next, take out the roasts, lard them quite densely and daintily, put them in a pan, add the rootstock without the liquid pickle, as well as enough butter and Ceres, and let it roast quite succulently, basted frequently and with a good fire. Since game requires a lot of fat or butter for preparation, do not spare it, otherwise the roast will easily become hard and dry. Press the meat into the jars, pour the strained sauce over it and sterilize at 100 °C for 50 minutes.
When serving, the gravy is boiled with sour, thick butter, colored with a little meat extract, a little is poured over the roast, the rest is given separately.
all : home preserves, from Mrs. Emilie Lösel,
Our tip: Use a deliciously spicy
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