Carlsbad venison roast

Ingredients for 4 servings:

• 1 kg venison, roast from the nut
• Salt
• pepper
• 3 tbsp oil
• 200 g onion(s)
• 30 g butter, ice cold
• 100 g raisins
• 250 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Preheat oven to 180 degrees Celsius (160°C fan/gas mark 3). Rinse the meat, pat dry, and rub with salt and pepper. Brown all over in hot oil in a roasting pan. Roast in the oven for about 90 minutes. Peel and dice the onions, and after 5-7 minutes, scatter them around the roast. As soon as they have browned, add about 250 ml of water so that the meat never cooks without liquid. Wrap the venison roast in aluminum foil and let it rest for about 10 minutes. Pour the pan juices through a sieve, bring to a boil, dice the butter, and gradually whisk in. Stir in the raisins and heat through. Season the sauce with salt and pepper. Slice the roast and serve with dumplings and red cabbage, if desired.