Remove thick skins if necessary (do not be too thorough: you never get all the skins off, the meat tends to disintegrate into pieces!), Wash, dab, season, place in an oven roasting pan, cover with bacon or wrap, add juniper berries.
Fry uncovered on the lower rack at approx. 190 degrees circulating air for approx. 50 minutes. Just before the end of the roasting time, add some sour cream and red wine (or water).
Then let it rest for 10 minutes in a warm place under aluminum foil. Afterwards, the cut sample: the meat should be pink; if it is still bloody, let it infuse in the warm oven.
Deglaze the meat stock with red wine (or water) and cream, thicken with cornstarch and season with salt and pepper.
This is a very simple recipe, but it will taste good. Searing increases the roasting and aromatic substances, of course, but this also makes the meat crispy, tender and spicy on the table.
Since we come from a hunter family, we have some game in the chest and my respect for the preparation is therefore no longer so great (for the meat itself!): We actually treat it like normal good roast meat, for special occasions with accordingly extra effort. But our everyday guests are always satisfied too, because the meat is good.
But that is also an important point: hunters keep their best pieces themselves or just pass them on privately. I can`t judge game from the supermarket.
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