Marinated Venison Roast

Ingredients

• 700 g venison meat (pre‑cut, from the hindquarter)
• 3 onions
• 2 carrots
• 2 Garlic cloves
• 2 stalks celery
• 1 tsp juniper berries
• 0.5 tsp mace
• 1 cinnamon stick
• 4 peppercorns
• 1 bay leaf
• 1 tbsp sage leaves
• 1 sprig rosemary
• 650 ml dry red wine
• 40 ml grappa
• 2 tbsp clarified butter
• wild stock (as needed)

Instructions

1. 1.

   Wash the meat, pat it dry, trim and place in a tall bowl. Peel and dice the onions, carrots, and garlic. Wash, clean, and cube the celery. Sprinkle the spices, vegetables, sage, and rosemary over the meat and pour the red wine and grappa on top. Cover with cling film and refrigerate for about 2 days, turning the meat 1–2 times.

2. 2.

   Remove the meat from the brine, drain well, and pat dry. In a hot roasting pan, sear the meat all around in oil, then add the brine. Simmer gently over medium heat with a half‑closed lid for about 45 minutes; add more stock if needed.

3. 3.

   Take the roast out, let it rest briefly, then taste the sauce. Slice the roast and serve on preheated plates with the sauce poured over.