Venison roast with cherry sauce

Ingredients for 4 servings:

• 1 kg deer meat, from the leg
• 2 jars of sour cherries
• 1 piece(s) celeriac
• 2 m.-large carrot(s)
• 1 m.-sized vegetable onion(s)
• 250 ml Game stock
• Spice mix (game spice)
• 1 tbsp tomato paste
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Wash the meat and pat dry. Wait until it has reached room temperature. In the meantime, cut the vegetables into fairly small pieces. Drain the cherries, reserving the juice. Heat the oil and sear the meat on all sides. Then remove the meat from the roasting pan and lightly brown the vegetables with the tomato paste. Season the meat to taste. When the vegetables have browned, add half of the cherry juice and half of the game stock and pour the meat over the vegetables. Cook in a covered roasting pan at 180 degrees Celsius (350 degrees Fahrenheit) for about 2 hours. After one hour, add the remaining juice and stock. Add the morello cherries shortly before the end of the cooking time. Remove the meat from the roasting pan and let it rest for a while. The sauce can be thickened to taste, but in my opinion, it’s not necessary. You can puree the vegetables with a hand blender to thicken the sauce. In this case, however, you should add the cherries to the sauce afterwards and let them heat through. Cut the meat into thin slices. I serve it with rösti wedges with red cabbage or lamb’s lettuce.