Venison roast in sour cream sauce

Ingredients for 4 servings:

• 1 kg venison
• 2 tbsp cranberries
• 4 tbsp oil
• 20 g flour
• 1 tbsp tomato paste
• ⅛ liter sour cream
• 5 dl Game stock
• Salt and pepper, from the mill
• 100 g root vegetables
• Red wine to deglaze

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the venison roast and sear in a casserole dish. Add the vegetables and tomato paste and roast gently, then deglaze with red wine. Pour in the game stock, simmer gently, and bake in the oven at 180°C for about 2 hours. When the meat is cooked, remove it from the pan and carve it. Combine the sour cream with the flour and cook for 5 minutes, then strain. Pour the sauce over the meat and serve.