Venison roast winemaker style

Ingredients for 4 servings:

• 750 g venison
• 1 large onion(s)
• 500 ml red wine
• 1 tbsp juniper berries
• 1 tbsp black pepper, whole
• 100 g bacon, streaky, smoked
• 3 tbsp oil
• 3 tbsp jam (rosehip)
• 200 g grapes, blue
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Place the meat in a bowl. Peel and slice the onions, crush the juniper berries, and mix them with red wine, peppercorns, and bay leaves. Pour the stock over the meat and let it marinate in the refrigerator for about 24 hours. Remove the meat and pat dry. Dice the bacon and fry in hot oil. Add the meat and sear well on all sides. Pour on the marinade, cover, and simmer over low heat for about 40 minutes. Remove the meat and keep warm. Strain the sauce through a sieve, reduce slightly, and mix with the rosehip jam. Wash, halve, and deseed the grapes. Add to the sauce, heat briefly, and season with salt and pepper. Slice the venison roast and serve with the sauce.