Erdei Ínyencség

Preparation:

The thawed deer leg is washed and the moisture is drained from it. The bacon is approx. Cut into 0.5-inch-thick strips and thicken the meat in parallel with its fibers. This operation is performed using a needle. Boil 1 liter of lightly salted water.
Slice the peeled onions and vegetables, put half of them in water, cook for 5 minutes, then pour in the wine. Once cooled, pour into a glass or porcelain bowl and place the drumsticks in it. If the meat is not completely covered, replace it with water. Cover and place in the refrigerator for 2-3 days. The meat is rotated daily in the marinade.
Before cooking, wipe the marinated meat, fry it in the oil in a pan and set aside. In the remaining fat, the sugar is caramelized to light brown, and the other half of the sliced onion and vegetables are added. Season with salt, pepper and bay leaf and fry for a few more minutes.
After 2-3 minutes, the venison broth is poured over it together with the vegetables, seasoned with mustard, a little lemon juice and boiled. The venison is laid in it and cooked on a low flame for 1.5-2 hours. Once the meat has softened, take it out and let it rest until its sauce is ready. The juice is cooled to lukewarm, after the bay leaf has been discarded, it is blended, then boiled again, and the flour mixed with the sour cream is added again. Stir and boil for 2-3 minutes, taste, if necessary, season.
When serving, pour over sliced meat perpendicular to the fibers and serve with napkin dumplings (see garnish for recipe).