Venison roast a la Karin

Ingredients for 6 servings:

• 1,500 g leg(s) of venison
• 1,500 ml buttermilk
• 200 g bacon
• salt and pepper
• 6 juniper berries
• 1 cup sour cream
• 700 ml water

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

marinated in buttermilk

Remove the venison leg from the bone, marinate it in buttermilk, and let it marinate for at least three days. Remove the meat from the buttermilk, pat dry, and season with salt and pepper. In a roasting pan, render the bacon and sear the venison. Once the meat is seared all over, add the juniper berries and 200 ml of water. Cook the venison in the oven at 150°C for about 2 hours. Remove the cooked meat from the roasting pan, pour 500 ml of water and a cup of sour cream into the roasting pan, bring to a boil, and you have a delicious sauce. I serve it with fresh red cabbage and dumplings.