Venison roast with berry sauce

Ingredients for 4 servings:

• 750 g venison, e.g. rolled roast
• 1 bunch of soup vegetables
• 1 large onion(s)
• 6 juniper berries
• 6 peppercorns
• 2 bay leaves
• 750 ml red wine, strong, e.g. Rioja
• 1 jar Game stock
• 3 tbsp crème de cassis
• 3 tbsp currant jelly
• 1 tbsp cranberry compote
• butter
• Flour
• Salt and pepper from the mill
• Oil or fat for frying

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

For the marinade, dice the vegetables and onions, bring to a boil with the game stock, 100 ml of wine, juniper berries, and peppercorns, and bring to a boil. Allow to cool. Add the remaining wine and marinate the meat for 24 hours. Pat the meat dry and season generously with salt and pepper. Strain the marinade, reserving the vegetables. Brown the meat all over in hot oil or fat in a roasting tin and remove. Preheat the oven to 175°C (top/bottom heat). Remove the roasting tin from the heat, add the vegetables and some of the liquid to the roasting tin, and place the roast on top. Place the roasting tin uncovered in the oven and roast the meat for approx. 60-90 minutes, depending on the thickness of the meat. Reduce the remaining liquid by half in an uncovered saucepan. When the roast is ready, strain the liquid and vegetables through a sieve and squeeze out any excess liquid. Also add the reduction. Make a roux from butter and flour and stir in the liquid. Stir in the blackcurrant, redcurrant jelly, and cranberry compote. Season the sauce with salt and pepper. Add the sliced ​​roast and serve. Suitable accompaniments include potato or napkin dumplings, red cabbage, or sweet sauerkraut.