Marinated venison loin

Ingredients for 4 servings:

• ½ bunch soup vegetables
• 1 onion(s)
• ¼ liter red wine
• 1 bay leaf
• ½ tsp black pepper
• 1 kg venison (larded back)
• 2 tbsp oil
• 125 ml cream
• ½ slice(s) farmer’s bread
• 1 tbsp jam (currant jelly)
• 3 juniper berries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the vegetables and onion. Cook for 10 minutes with red wine, bay leaf, juniper berries, and pepper. Allow to cool and then marinate the venison loin. Let it rest for 2 days, turning occasionally. Place the meat in a roasting pan. Heat the oil and pour it over the meat. Cover and place in the oven. Gradually add the vegetables and marinade. Braise at 175°C for approx. 1 hour. Remove the meat and keep warm. Pour the vegetables and stock into a sieve and press well. Place in a saucepan and add the cream, bread, and blackcurrant jelly. Cook for a few minutes, season to taste, and sieve again. Cut the meat into nice slices and serve with the sauce. Tip: This goes best with croquettes, cranberries, and apple compote!