First, carefully dismantle the leg of venison. Expose each muscle strand individually and remove the fasciae (silver skins). That takes a good two hours for me.
Then chop the bone and cut the carrots, celery, leek, onions and chili peppers as small as possible.
Roast the bones vigorously in a little oil, add two tablespoons of carrots and 1 tablespoon of celery and roast them, then roast about 2 tablespoons of tomato paste. Deglaze with 1 liter of water and reduce. When the liquid has boiled off, add 1 liter of water again and reduce again. Then add 2 liters and pour everything one after the other through a pointed sieve into a fat separating jug (throw away bones and paring). Reduce the defatted stock in another saucepan to approx. 1 l.
In the meantime, cut the sheer meat into bite-sized cubes. Sear the meat in oil in portions in a large roasting pan, then remove it for the next portion and store it temporarily in a bowl or another saucepan (I seared in four portions). Always refill some oil in the roasting pan. When all the meat is seared, roast the remaining vegetables: carrots, celery, leek, onions and chilli. Roast the remaining tomato paste briefly and then add the meat again, along with the juice that has formed in the meantime. Deglaze with the wine. Coarsely chop the ginger and press through the garlic press, coarsely crush the garlic cloves with the knife and add, grind the allspice and cloves and add them, mash the juniper berries in a mortar and also add. Season with rose paprika, salt and pepper (be careful with the salt: the liquid will boil down!). Place the rosemary and sage on top.
Pour in the stock made from bones and paring. Close the casserole and let everything simmer gently in the oven at 120 ° for about 3 hours so that the spices are well distributed (the meat itself is soft much earlier). Finally, season the sauce to taste, stir in the currant jelly and, if you like, top off with a little cream.
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