Larded Leg of Venison

Lard the leg of venison well with the bacon cut into strips, preferably with the help of a larding needle (or poke holes with a pointed knife and insert the bacon). Salt and pepper all over. Melt half the butter in a suitable pan and place the venison leg on top. Brush a piece of aluminum foil with the remaining butter and cover the venison leg with it. Roast in the oven preheated to 220 °C for 15 minutes. Then gradually reduce the heat to 180 °C and remove the aluminum foil after 1 hour. Meanwhile, baste repeatedly and add venison stock or beef broth as needed. Continue roasting the leg for another 1-2 hours, depending on its size. About 15 minutes before the end of the cooking time, degrease the roast stock, add the sour cream and brush the roast with it. If the sauce is not creamy enough at the end, whisk some more sour cream with cornstarch and thicken the sauce with it.

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