Summary

Ingredients

• 1 kg saddle venison or shoulder
• 50 g bacon, smoked
• 1 bunch soup vegetables (carrots, leeks, onions, celery)
• 5 juniper berries
• 2 bay leaves
• 1 can mushrooms, (25g)
• 2 teaspoons tomato paste
• 1 cup crème fraîche or sour cream
• salt and pepper
• Spice mix for game

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Instructions

1. The roast venison can be soaked in buttermilk overnight or processed directly. I personally don`t do it.
2. Dice the bacon. Clean, wash and finely chop the soup vegetables.
3. Fry the bacon cubes in a suitable roaster, remove the cubes from the fat (they are no longer used). Fry the prepared venison in the excess fat. Put on a plate and season with salt, pepper and game spices.
4. Sear the vegetables in the roasting pan, then place the meat on top. Add the juniper berries and bay leaves. Add water until the bottom is nicely covered.
5. Cook with the roaster closed. 35 minutes at 200 ° C, now turn the meat and cook covered again for 35 minutes. The cooking time can of course vary, e.g. the tenderness of the meat or the oven.
6. Take the finished roast out of the roaster and keep it warm without slicing.
7. Puree the vegetables / liquid (without juniper berries and bay leaves). Stir in the mushrooms, liquid and tomato paste, season to taste and briefly heat again. Fold in creme fraiche or sour cream.
8. Cut the roast open, arrange on a preheated platter, pour the sauce over it and serve. You can of course also serve the sauce separately.
9. We also have homemade spaetzle and a cranberry peach for everyone.