Venison rolled roast with currant and mushroom sauce

Ingredients for 6 servings:

• 1 venison (rolled roast)
• 4 cups buttermilk
• 3 tbsp vegetable fat
• 400 ml water
• 2 cubes of stock, fat
• 1 large onion(s)
• 2 carrots
• 1 pack of mushrooms, fresh
• Spice mix (game spice)
• some oregano
• some coriander, dried
• 4 juniper berries
• 1 carnation(s)
• salt and pepper
• n. B. Sauce thickener, dark
• 1 dash of sweet cream or crème fraîche
• 1 tbsp jam (blackcurrant)
• n. B. water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Marinate the rolled venison roast in buttermilk overnight. Heat the vegetable fat in a roasting pan and sear the roast on all sides. Meanwhile, season with game spice, pepper, coriander, and oregano. Peel and dice one onion. Clean and dice the carrot and mushrooms. Add water as needed and the stock cubes to the roast. Now add the juniper berries, cloves, onion, carrot, and mushrooms. Braise with the lid closed in a preheated oven at 190°C for approximately 1-1.5 hours. Then let the roast cool and remove the hardened fat the next day. Remove the roast from the sauce and reheat the sauce. Only then return the roast to the pan. Heat for another 30 minutes in the oven or on the stovetop. Remove the roast. Drain the sauce, bring to a boil, and thicken with a sauce thickener if desired. Refine with currant jam, pepper, salt, etc., and season to taste. Add a dash of cream or crème fraîche and keep warm. Pick out the mushroom pieces from the remaining vegetables and add them to the finished sauce. Return the roast to the roasting pan and heat through. Slice with an electric knife and serve. Serve with cranberry-stuffed pears, broccoli and cauliflower casserole, and croquettes.