Roasted venison leg with honey

Honey and game meat pair perfectly. Not convinced? We'll convince you.

Ingredients:

• Approximately 1 kg of venison leg
• 50 g butter
• 80 g Medokomerc honey
• 30 g fresh peeled ginger
• 2 medium-sized onions
• 200 ml dry white wine
• 2–3 slightly tart apples
• 50 g shelled walnut kernels
• 1 lemon
• Freshly crushed pepper
• Salt
• For thickening, 1–2 teaspoons of all-purpose flour
• Tablespoon of butter

Instructions:

1. Remove the membrane from the haunch, wrap it with thread to maintain its cylindrical shape. Salt and pepper the meat, sear it on all sides in an oiled pan, and place it in a baking dish.

2. Melt most of the butter in the pan, sauté finely chopped ginger and sliced onions until fragrant, add most of the honey, heat through, pour in half of the wine and pour over the meat, add the remaining wine, cover with a lid, and slowly bake until tender (add liquid as needed).

3. Remove the meat, strain the sauce. Make a small ball from butter and all-purpose flour, add it to the sauce, simmer, season to taste, and return the meat.

4. In the pan, melt the honey in the remaining butter, add the walnut kernels, peeled and sliced apples, lemon juice, briefly sauté, and sprinkle over the meat, heat through very briefly together.

5. Serve with various potato preparations or other side dishes.