أفضل 10 أماكن لا بد من زيارتها في فرنسا
تشتهر فرنسا بتراثها الثقافي الغني، ومطبخها المتميز، ومناظرها الطبيعية الخلابة، مما يجعلها البلد الأكثر زيارةً في العالم. من رؤية المعالم القديمة...
The slow-roasted leg of venison prepared “the Count’s Way” stands as an enduring emblem of Croatia’s noble game cuisine. Handpicked herbs, garlic and juniper soften the wild gaminess of the deer and season the meat deeply. Often the leg is brined or marinated in red wine and spices for many hours, then roasted slowly under gentle heat. Aromatic winter vegetables and ribbons of bacon add depth as the meat braises tenderly under foil. The result is a lavish roast with a caramelized exterior and meltingly tender meat bathed in an opulent red wine gravy. This dish traces its roots to grand hunting lodges and aristocratic tables, where freshly hunted venison was transformed into an extravagant feast worthy of counts and nobility.
The flavor is robust yet refined. Aromas of rosemary, bay and clove mingle with the tang of young red wine and crushed juniper berries. Biting into a slice reveals meat that is fork-tender and deeply savory, contrasted by a silky sauce that is both full-bodied and nuanced. Garlic and black pepper provide gentle heat and earthiness, while a hint of smoke from roasting can lightly accent the profile. Historically, such venison roasts were a sign of great hospitality after the hunt – a way to honor both the game and the guests with rich, satisfying fare.
In regions like Slavonia and Zagorje, where hunting traditions run deep, this venison dish often graces festive holiday tables. The name “Count’s Way” refers to the elaborate, time-honored preparation that takes patience and skill. Even today it remains a luxurious centerpiece at celebratory dinners, its preparation reflecting centuries-old tradition. Modern cooks approach it with reverence: time is allowed for tenderizing, and every step – from brining to gravy-making – is carried out with care and precision.
Eating the venison leg is an immersive experience that bridges wild and cultivated flavors. Each slice carries a trace of the deep forest and echoes of historic feasts. The wine-infused gravy, enriched with sautéed onions and a touch of lemon or sour fruit, adds brightness to the meat’s deep tones. It is often served with creamy polenta or hearty bread to soak up every drop of sauce, uniting rustic ingredients and refined technique on a single plate. This dish exemplifies how Croatian cuisine marries the untamed character of game with elegant cooking methods.
Achieving the perfect roast requires even heat and patience. Cooks may sear the meat before roasting or bake it covered, checking occasionally for tenderness. When the roast is finally unveiled, the kitchen fills with the intoxicating scent of wine, herbs and braised juices – a promise of the rich flavors to come. Every step in the kitchen becomes part of the experience: glazing the roast, simmering the gravy, and slicing the finished meat are small ceremonies in themselves.
6
حصص30
دقائق135
دقائق440
كيلو كالوري12
ساعاتLeg of Venison “The Count’s Way” is a slow-cooked deer leg in a rich red wine gravy, reflecting Croatia’s aristocratic game cuisine. The meat is marinated with herbs and braised slowly with vegetables and bacon, resulting in fall-off-the-bone tenderness. The pan juices are turned into an aromatic gravy, often brightened with a hint of citrus or plum to cut the richness. Though it requires patience, this ceremonial roast rewards with deeply savory, complex flavors. It is traditionally served sliced, with simple sides (creamy polenta, potatoes or crusty bread) to soak up every drop of the luscious sauce.
2 kg (4–5 lb) venison leg, bone-in (thawed if frozen) – the centerpiece of the dish (substitute elk or beef roast if needed).
2 cups dry red wine (for marinade and gravy) – adds acidity and depth (Cabernet, Shiraz or local Plavac Mali work well).
4 garlic cloves, crushed – infuses aromatic depth.
2 sprigs fresh rosemary و ورقتان من الغار – classic aromatic herbs for game.
1 tbsp juniper berries (crushed) – traditional spice that complements venison.
1 tbsp black peppercorns – adds warming heat.
2 tsp kosher salt (plus extra for seasoning) – tenderizes and seasons the meat.
2 جزرة, sliced – root vegetable to braise with the roast.
1 بصلة كبيرة, sliced – provides savory sweetness to the cooking liquid.
4 strips thick-cut bacon (optional) – adds fat and smoky flavor (can use pancetta or omit for leaner dish).
2 tbsp vegetable oil or lard (for searing) – fat to brown the meat before roasting.
3 tbsp unsalted butter (for gravy) – enriches the sauce.
2 tbsp all-purpose flour (for gravy thickening) – or use cornstarch for gluten-free option (can omit for a thinner jus).
1 cup beef or game broth – base for the gravy.
1 tbsp balsamic vinegar أو lemon juice (to finish sauce) – brightens the rich gravy.
2 tbsp red currant jelly أو brown sugar (optional) – adds a touch of sweetness to balance the sauce.
البقدونس الطازج, chopped (for garnish) – freshens the final presentation.
Marinate (12 hours): In a large pot or bowl, combine 1 cup red wine with garlic, rosemary, bay leaves, juniper and peppercorns. Add the venison leg and toss to coat thoroughly. Cover and refrigerate for 12 hours (or overnight) to tenderize the meat and infuse flavor. (Overnight marination recommended for best results.)
Preheat Oven (10 minutes): Remove the venison from the fridge. Preheat the oven to 150°C (300°F). Drain the venison from the marinade (reserve the liquid) and pat the meat dry with paper towels.
Sear Meat (10 minutes): Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the venison leg on all sides until well browned (about 5–10 minutes total). This browning step locks in juices and adds flavor. Remove the meat and set aside.
Combine and Braise (125 minutes): In the same pot, add the sliced carrots, onion and bacon (if using); stir briefly. Nestle the venison back in and pour in the reserved marinade and 1 cup broth. Bring to a gentle simmer on the stovetop. Cover the pot and transfer it to the oven. Roast for about 2 hours (125 minutes total), basting once or twice during cooking, until the meat is fork-tender.
Make Gravy (15 minutes): When the venison is nearly done, remove it from the oven and tent it loosely with foil. Strain the roasting juices from the pot into a saucepan, discarding solids. Melt the butter in the pan, then stir in the flour to form a roux. Gradually whisk in ½ cup wine (or extra broth) along with the strained juices. Cook over medium heat, stirring frequently, until the gravy thickens (about 5–10 minutes). Taste and season with a splash of balsamic vinegar or lemon juice to balance the richness, and add red currant jelly or sugar if a touch of sweetness is desired.
Rest and Serve (10 minutes): Remove the venison from the oven and let it rest, covered with foil, for 10 minutes. Slice the meat thinly against the grain and arrange on serving plates. Spoon the hot gravy over the slices and garnish with chopped parsley (and a few herb sprigs) just before serving.
المغذيات | كمية |
سعرات حرارية | 440 kcal |
الكربوهيدرات | 5 جرام |
بروتين | 50 جرامًا |
سمين | 20 جرامًا |
الفيبر | 1 غرام |
الصوديوم | 700 ملغ |
المواد المسببة للحساسية | Gluten, Dairy |
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