Venison is very tender when you use fresh venison from young deer. This deer roast need not be filed even in stains, but can be equally prepared. Since venison is not infiltrated with fat, you should prove it with bacon fat, so that it dries out during roasting in an oven. Preheat the oven to 200 °. Rinse under running water deer roast and pat dry with kitchen paper. Lard into thin slices. Half of the bacon in a roasting pan fry vigorously and take out the fried bacon again.
Season the venison with salt and pepper all sides and fry in the rendered bacon fat around vigorously. The venison from the roasting pan and place on a deep plate. Soup vegetable brush, cut into large cubes and fry in frying fat. Peel an onion into quarters and place in roasting pan. Add a bay leaf, juniper berries, peppercorns and cloves and pour the browned bits with black currant juice. Pour half of game stock and place the roast venison with meat juices back into the roasting pan. Continue reading