Rehkeule mit Kräutermarinade Y-BBQ

Venison Leg with Herb Marinade I had about 2 kg of venison leg on hand and prepared it on the gas grill. After marinating, season the leg if necessary and then cover it completely with bacon to prevent it from drying out. I set the temperature to 170°C and placed the leg in the indirect cooking area. I chose a core temperature of 70-75°C because it wasn't farmed. Ingredients: Marinade: Marinade the leg for 24 hours. Turn over after 12 hours. 1. 1 1/2 tsp salt 2. 1/2 tsp pepper 3. 175 ml dry white wine 4. 3 garlic cloves, crushed 5. 3 sprigs fresh thyme 6. 2 tsp marjoram 7. 4 tbsp vegetable oil 8. 3 sprigs rosemary For the sauce: 1. 1 bunch of soup greens 2. 4 onions 3. Carrots, as desired 4. A jar of game stock 5. 3 tbsp tomato paste 6. A little more white wine, if desired