Venison roast

Ingredients for 4 servings:

• 1 kg venison for roast
• 1 bottle of red wine, semi-dry
• 5 shallots
• 5 bay leaves
• 5 juniper berries
• 1 bunch rosemary sprig(s)
• salt and pepper
• allspice powder
• Paprika powder, hot
• 4 tbsp mustard
• 1 shot of cognac
• 4 garlic cloves
• Cornstarch to thicken the sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 13 hours

Roughly dice the shallots and cook with bay leaves, juniper berries, rosemary sprigs, a bottle of red wine, and the same amount of water for about 15 minutes. Allow everything to cool completely and then marinate the roast in the cold stock overnight. The next day, remove the roast from the stock and pat dry. It will now look very purple. This is from the red wine. Season the roast generously with salt, pepper, allspice, and paprika and brush all over with mustard. Sear the roast in a covered roasting pan until nicely browned on all sides. Then deglaze with a generous splash of cognac and pour in a little red wine. Add a little more water, if desired. Add the finely chopped garlic cloves. Place the lid on the roasting pan and braise the venison roast in a preheated oven at 180°C (top/bottom heat) for about 2 hours. Check occasionally whether there is still enough liquid in the roasting pan and top up if necessary. Finally, remove the roast from the liquid and thicken the sauce with a little cornstarch. If desired, refine it with the specified spices and a knob of butter.