Summary

Ingredients

• 1 saddle venison, (about /4 kg)
• 0.75 liter ¾ water, salted
• 2 carrot (s)
• 1 root / n parsley
• 1 small celeriac
• 2 onions)
• 6 juniper berries
• 1 bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon marjoram, dried
• 8 grains black pepper
• 5 cup / s bock beer
• 200 g bacon, smoked
• salt
• 50 g mararine
• 250 ml sour cream
• Spice grains, as desired

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Instructions

1. Wash, dry and peel the saddle of venison.
2. For the marinade: cut the cleaned and washed carrots, parsley root and celery tuber into small pieces and bring to the boil in the salted water. Dice the onions, add them and let the vegetables cook for about 30 minutes. Add the spices, juniper berries, bay leaf, thyme, marjoram and peppercorns. Pour in the bock beer. Bring the stain to the boil briefly and let it cool down.
3. Place the saddle of venison in a deep bowl, pour the marinade over it, cover and let the meat steep for 2-3 days (in a cool place), turning occasionally.
4. Remove the saddle of venison from the stain, dry it and rub it with salt and pepper. Cut the bacon into thin strips. Heat the margarine, fry the bacon in it for 5 minutes, add the saddle of venison, fry all over. Remove the vegetables from the marinade, add them to the meat and cook for about 5 minutes. Put the roasting pan in the preheated oven, let the saddle of venison cook for about 1 hour at 180 degrees, in between dousing with the roast stock and some of the sieved stain.
5. Remove the cooked meat from the bones, cut lengthways into oblique slices, arrange on a platter, keep warm.
6. Boil the roast set with 3-4 tablespoons of stain or water, pour through a sieve, stir in the sour cream, season the sauce with salt and pepper.
7. Serve with mashed potatoes or croquettes, cranberries on steamed apple slices.