Roast venison

Ingredients for 4 servings:

• 1,000 g venison (fawn), frozen
• 2 liters of buttermilk for pickling
• 2 liters of water
• 25 g sugar
• n. B. Garlic clove(s), approx. 1 – 2
• 2 bay leaves
• 2 large onions, roughly chopped
• 20 g mustard seeds, slightly crushed in a mortar
• 5 juniper berries, slightly crushed in a mortar
• e.g. salt and pepper
• e.g. mustard
• 100 g carrot(s) in one piece
• 100 g peas
• 2 small onions as needed, roughly diced

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 5 days 3 hours 15 minutes

First of all: This plan is designed so that the venison can be served on Saturday. And the piece of game is deep-frozen. On Monday evening, remove the meat from the freezer and carefully thaw it. On Tuesday evening, marinate the thawed meat in 2 liters of buttermilk. At the same time, prepare a marinating broth for the following evening. To do this, put water, salt and pepper as needed, sugar, garlic cloves, bay leaves, onions, mustard seeds, and juniper berries in a pot and, after boiling, simmer for about 30 minutes. The onions should be soft. Let cool. On Wednesday evening, pour the cold broth through a sieve and into a bowl. Remove the raw meat from the buttermilk and place it in the broth. The meat is spritzed with the same broth several times a day. The marinating time is two days. On Friday evening, remove the meat from the broth, pat it dry, and rub it all over with mustard. Then sear it on all sides until it is golden brown all over. Pour some of the stock, a little water, any additional seasonings, and the vegetables (carrots, peas, onions) over the meat. Cook in a preheated oven at 150°C (top/bottom heat) for about 2 hours, basting with the stock a little at a time. After this time, remove the meat from the pot and puree the vegetables with the stock to make the sauce. Return the meat to the pot. The next day (Saturday), simply heat the meat with the prepared sauce. Potatoes or dumplings are a good side dish.