Venison roast

Ingredients for 4 servings:

• 800 g venison (leg)
• 1 onion(s)
• 1 carrot(s)
• ¼ celeriac
• 150 ml red wine
• 2 tbsp tomato paste
• some olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

stewed in red wine

Season the venison leg with salt and pepper, sear it all over in hot olive oil in a casserole or pan. Once the leg is seared on all sides, add the vegetables and onions, continue to roast, and then add the tomato paste. Roast everything thoroughly until a nice dark brown color develops. Deglaze with red wine. Slowly braise in the oven at approximately 180-200°C for approximately 1 to 1 1/2 hours (depending on whether the leg is whole or several pieces) until tender. Baste the meat with the liquid frequently. Carve the meat, arrange it on warmed plates, sprinkle with the diced vegetables, and garnish with cranberries. It goes very well with potato dumplings, red cabbage, and, most importantly, cranberries.