Venison roast with carrots and shallots

Ingredients for 4 servings:

• 1 kg venison
• salt and pepper
• 6 large carrots, with some green
• 10 shallots
• 3 large garlic cloves
• 2 tbsp extra virgin olive oil
• 2 bay leaves, fresh
• 6 juniper berries
• 250 ml Game stock
• 250 ml white wine, e.g. Pinot Grigio

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Preheat the oven to 150°C (top/bottom heat). Peel the carrots, garlic, and shallots. Split the carrots lengthwise and halve the garlic cloves. Heat the oil in a pan and brown all the vegetables. Season the venison roast with salt and pepper and place it in a roasting pan. Arrange the browned vegetables around the meat along with the bay leaves and juniper berries. Pour in the stock and wine, and close the lid. Braise in the preheated oven on the middle rack for about 3 hours. Then remove the bay leaves and juniper berries. Season the sauce to taste and carve the meat. Serve on plates with the vegetables and a little sauce. We served it with garlic bread.