Sauerbraten of venison

Ingredients for 4 servings:

• 2 onions
• 2 carrots
• 250 g celeriac
• 1 stalk(s) leek
• 1 ½ kg venison from the upper leg
• ¾ liter wine, red, dry
• ¼ liter vinegar (red wine vinegar)
• 1 tsp black pepper, whole
• 3 cloves
• 1 tbsp juniper berries
• 3 bay leaves
• salt and pepper
• 3 tbsp oil
• 2 tbsp flour
• ½ liter game stock
• 8 gingerbread cookies (Printen without chocolate)
• 3 tbsp cranberries, dried
• 3 tbsp almond(s), flakes
• Beetroot or sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 4 days; Total time approx. 4 days 45 minutes

Clean and peel the onions, carrots, leeks, and celery, and if necessary, roughly dice everything. Bring the wine to a boil with the vinegar, the prepared vegetables, and the spices, then let it cool. Marinate the meat in this marinade for at least 4 days (or preferably a week), turning it occasionally. Remove the meat from the marinade. Strain the marinade and set aside, allowing the vegetables to drain. Pat the meat dry, season with salt, and pepper. Brown it in hot oil. Add the vegetables, brown them, and dust with flour. Pour in a little of the marinade and let it simmer. Repeat this process 2-3 times. Pour in the stock and the remaining marinade, and let the meat simmer over low heat for a good hour and a half. Remove the roast and wrap it in aluminum foil to keep warm. Purée the sauce (or strain it if you prefer), crumble in the gingerbread, add the cranberries, and simmer for 5 minutes until smooth. Season with salt, pepper and beetroot syrup and add almond flakes.