Venison Pot Roast

Summary

Ingredients

• 1 kg deer meat from the leg
• salt and pepper
• 1 teaspoon marjoram, rubbed
• 1 teaspoon rosemary, finely chopped needles
• 1 teaspoon juniper berries
• 2 tablespoon clarified butter
• 2 onions)
• 1 carrot (s)
• 1 piece (s) celeriac
• 2 tablespoon tomato paste
• 250 ml red wine
• 250 ml game stock
• 2 sprigs rosemary
• 2 tablespoon jelly (apple jelly)
• food starch

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Instructions

1. Season the meat with salt, pepper, marjoram and rosemary. Crush the juniper berries and rub them on the meat. Fry all over in hot clarified butter. Fry the finely diced onions, carrot and celery briefly. Briefly toast the tomato paste. Pour in the wine and stock. Add the apple jelly and rosemary sprigs to the sauce and cover the meat for 80 minutes in the oven at 180 °.
2. Then strain the sauce through a sieve, thicken with cornstarch and season with salt and pepper. Serve with the sliced meat.
3. This goes well with mushrooms or red cabbage and dumplings.