Honey-marinated roast of venison

Ingredients for 4 servings:

• 800 g venison (roast venison)
• 4 tbsp oil (peanut oil)
• Salt
• Cayenne pepper
• 200 g honey
• 120 ml orange juice, freshly squeezed
• 60 ml lemon juice, freshly squeezed
• 1 tbsp ginger, freshly chopped
• 2 cloves
• ½ tsp black pepper
• 1 bag of saffron threads
• 4 garlic cloves
• ½ tsp caraway seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

In a bowl, whisk the honey with the orange and lemon juice until smooth, then add the ginger, black pepper, cloves, saffron, and caraway seeds. Peel and press the garlic cloves and stir them in. Add the roast to the marinade, cover the bowl, and refrigerate for at least 2 hours, turning the meat several times. Remove the roast from the marinade, drain well, and season with salt and cayenne pepper. Strain the marinade through a sieve and set aside. Brown the roast on all sides in hot oil, transfer to an oiled baking dish, and roast in a preheated oven at 180 degrees Celsius for about 35 minutes, basting with the marinade every 15 minutes. Let the roast rest briefly before carving. Meanwhile, season the sauce and serve it separately.