Summary

Ingredients

• 800 g venison (roast venison)
• 4 tablespoon oil, (peanut oil)
• salt
• Cayenne pepper
• 200 g honey
• 120 ml orange juice, freshly squeezed
• 60 ml lemon juice, freshly squeezed
• 1 tablespoon ginger, freshly chopped
• 2 clove (s)
• 0.5 teaspoon ½ black pepper
• 1 bag / s saffron threads
• 4 clove (s) garlic
• 0.5 teaspoon ½ caraway seeds

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Instructions

1. In a bowl, stir the honey with the orange and lemon juice until smooth, add the ginger, black pepper, cloves, saffron and caraway seeds. Peel and squeeze the garlic cloves and stir in as well.
2. Place the roast in the marinade, cover the bowl and refrigerate for at least 2 hours, turning the meat several times.
3. Remove the roast from the marinade, drain and season with salt and cayenne pepper. Pass the marinade through a sieve and collect it. Brown the roast in the hot oil on all sides, place in an oiled casserole dish and fry for about 35 minutes in a preheated oven at 180 degrees, pouring the marinade over every 15 minutes.
4. Let the roast rest briefly before slicing. Meanwhile, season the sauce to taste and offer it separately.