Sauerbraten of venison

Ingredients for 4 servings:

• 3 carrots
• 3 roots of parsley
• ½ celery root
• 1 onion(s)
• 3 garlic cloves
• Salt
• 10 grains of black pepper
• 3 cloves
• 5 juniper berries
• 5 grains of allspice
• 3 sprigs of thyme
• 3 sprigs rosemary
• 1 bay leaf
• 1 stalk(s) cinnamon
• 1 orange(s), grated peel
• 4 tbsp jelly (cranberry jelly)
• 500 ml vinegar (white wine vinegar)
• 1 liter red wine, dry
• 250 ml orange juice
• 1.7 kg venison (boneless leg)
• 3 tbsp clarified butter
• 2 tbsp honey
• 6 tbsp cranberries (from the jar)
• 2 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Peel and roughly chop 2 carrots, parsley roots, onion, and garlic cloves. Place in a saucepan with salt, peppercorns, cloves, juniper berries, allspice berries, thyme, and rosemary sprigs. Add the bay leaf, cinnamon stick, orange peel, cranberry jelly, white wine vinegar, red wine, and orange juice. Pour in 700 ml of water and bring to a boil. Then let the marinade cool completely. Place the venison leg in the marinade, cover, and refrigerate for at least 24 hours. The next day, remove the meat from the marinade and pat dry. Pour the marinade through a sieve, measuring out 1.5 l. Discard the spices, remove the vegetables from the sieve, and set aside. Preheat the oven to 180°C (350°F). Heat 2 tablespoons of clarified butter in a large roasting pan and sear the leg on all sides. Briefly fry the marinated vegetables. Add honey and 2 tablespoons of cranberries, pour in the measured marinade, and braise the leg of venison on the middle rack, covered, for about 1.5 hours. Then remove the meat from the sauce, cover, and keep warm. Strain the sauce through a sieve. Clean and peel the remaining carrot and half a celery root, finely dice, and fry in 1 tablespoon of clarified butter. Pour in the sauce and reduce over high heat to 500 ml. Mix cornstarch with a little cold water to thicken the sauce. Stir in the remaining cranberries. Slice the venison roast and serve with the cranberry sauce.