Peppered venison roast

Ingredients for 6 servings:

• 1 ½ kg venison (roast meat from the leg)
• 1 tbsp peppercorns, black
• 2 tsp sea salt, coarse
• 2 bay leaves
• 1 jar wine, red
• 1 tbsp jelly (quince, alternatively currant) or cranberries
• 1 tsp clarified butter
• ½ cup cream
• 2 tomatoes, dried
• 2 shallots
• 2 carnations

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Rinse and pat the meat dry (soak it in milk overnight if necessary – the game flavor will be milder this way). Briefly brown the meat in a pan in heated clarified butter. Seal one side of a large roasting bag and place it in a large ovenproof dish. Pour in all the other ingredients except the cream (!). Place the meat on top. Close the bag and poke a few small holes in it with a needle. Cover the pan with the roasting juices and let stand; you will use this to make the sauce later the next day. Roast in the preheated oven for about 30 minutes at 200°C, then for 2 hours at 150°C. Once cooked, wrap the meat in aluminum foil. Set aside and keep warm. Carefully pour the sauce and cooked ingredients through a sieve over the pan and press through. Return the pan to the heat. Thicken the liquid with cream and season to taste. Slice the meat and serve with the sauce. Serve with the jelly or cranberries. Serve with green beans and potato croquettes.