Venison roast Viniferia style

Ingredients for 6 servings:

• 1,500 g venison leg
• 2 medium-sized onions, diced
• 1 clove(s) garlic
• 100 g celeriac, finely diced
• 500 ml Game stock
• 500 ml red wine, dry and strong
• 3 Printe(n) , (Aachen herbal printen)
• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 100 g bacon, streaky, smoked, thinly sliced
• Sea salt, coarse
• pepper, black
• 10 juniper berries
• 8 grains of allspice
• 3 cloves
• 3 sprigs of thyme

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 5 hours

Finely grind the juniper berries, allspice, cloves, coarse sea salt, and pepper together. Trim the fat and sinew from the meat, rub it with the spices, and let it simmer for 1-2 hours. Dice the celery and onions. Heat the clarified butter in a roasting pan and sear the meat on all sides. Remove the meat and top with the bacon slices. Sauté the onions, add the celery, and sear briefly, then add the tomato paste, then the crushed garlic clove and the thyme sprigs. Deglaze with 100 ml of red wine, add the meat again, and pour in half of the stock. Add the chopped gingerbread cookies. Place in a preheated oven at 180 °C for 2 hours, adding a little more wine and stock every now and then. Halfway through cooking, remove the bacon from the leg, turn the meat over, and replace the bacon. Remove the meat, slice it, and keep warm. Strain the sauce through a sieve, thickening with a little cornstarch if necessary.