Place the leg of venison with the first seven ingredients (garlic, rosemary, thyme, allspice, juniper berries, pepper and olive oil) a day and a half before eating and seal in a freezer bag so that it is airtight. Turn a few times and massage in the oil.
Heat the oven to 250 ° C.
Unpack the leg late on the evening before lunch. Remove olive oil, herbs and spices (save!) And place in a roasting pan. Put in the preheated oven and fry on all sides for approx. 30 - 50 minutes. Then switch the oven down to 75 ° C - 80 ° C. Now add the stripped olive oil and herbs back in. Salt and pepper and let the leg cook overnight.
Note: At the beginning you should monitor the oven for at least an hour to ensure that it maintains the desired temperature. A meat thermo is also recommended to monitor the core temperature (approx. 70 ° C is aimed for).
Take out the leg of venison around noon and put it back on a plate in the oven.
Pour the gravy with the spices through a sieve into a fat trap.
Dilute the degreased concentrated gravy in a saucepan with wine and water to the required level (add a little stock if necessary). Add the jelly and season with spices as required. Thicken with a little cornstarch and then add some cream depending on your taste.
Alternative: Instead of binding with cornstarch, assemble with ice-cold butter.