Roast Venison with Cassis Sauce

Summary

Ingredients

• 750 g deer meat
• 1 bunch soup greens
• 2 onions)
• 100 ml water
• 0.5 liter ½ red wine
• 6 juniper berries
• 6 peppercorns
• salt and pepper
• 3 tablespoon oil
• 100 ml vegetable stock
• 1 gr.can (s) beans, green, very fine (850 ml)
• 8 slices bacon
• 3 tablespoon currant jelly
• 3 tablespoon cassis (black currant liqueur)
• 2 teaspoons cornstarch
• Cranberries

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Instructions

1. Dice the soup greens and onions and bring to the boil with 100 ml water, wine, juniper and peppercorns. Let cool down. Marinate meat in it for 24 hours.
2. Pat the meat dry, season. Sieve the marinade, save the vegetables. Fry the meat in 2 tablespoons of hot oil. Gradually deglaze with the marinade and stock, bring to the boil. Cover and cook for approx. 1 to 1 1/4 hours.
3. Heat the beans with the liquid. Drain, let cool. Wrap 8 bundles with bacon. Fry in 1 tablespoon of hot oil for 3 - 4 minutes. Keep warm.
4. Keep the meat warm. Sieve the stock, fill up to 1/2 l if necessary. Bring to the boil, stir in the jelly and cassis. Add the cranberries. Mix starch and 2 tablespoons of water. Thicken the sauce with it, season to taste.