Roasted Venison Hindquarter

Ingredients

• 1 kg venison hindquarter (with bone, skin on)
• Salt
• Pepper
• 1 tsp juniper berries
• rosemary
• 100 g melted butter
• 1 Carrot
• 200 g celeriac
• 1 lemon slice
• 375 ml game stock
• 1 tsp orange marmalade
• 50 ml red wine
• 1 tsp Cornstarch
• 2 tbsp crème fraîche

Instructions

1. 1.

   Rub the meat with a mixture of salt, pepper, juniper berries and rosemary. Melt butter in a roasting pan and place the meat on top. Arrange carrot, celeriac and lemon slice around the meat and roast in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 30 minutes.

2. 2.

   Reduce the heat to 150 °C (convection: 130 °C; gas: level 1–2). Add a little stock and continue roasting for another 40–60 minutes, depending on meat quality. Baste the meat several times with the pan juices and add more stock occasionally. Remove the meat and keep it warm.

3. 3.

   For the sauce, deglaze the pan drippings with stock and strain into a saucepan. Add orange marmalade and red wine and reduce. Thicken the sauce with stirred cornstarch, fold in crème fraîche, season to taste.