Venison Rump with Baden-Baden Style

Ingredients

• 2 kg venison rump (1 piece)
• small chopped rib bones (and neck meat)
• 40 g lard
• 1 onion
• 2 carrots
• 7 peppercorns
• 1 sprig rosemary
• 1 sprig thyme
• 0.25 l dry red wine
• salt (freshly ground pepper)
• 6 juniper berries
• 3 tbsp olive oil
• 20 g butter
• 250 g crème fraîche
• 1 tbsp lingonberries
• 1 tsp medium-hot mustard

Instructions

1. 1.

   Trim the venison rump with a sharp knife. Heat the butter in a roasting pan, brown the skin, rib bones and neck meat. Peel and chop the onion, peel and dice the carrots, add them to the pan with peppercorns and herbs, deglaze with red wine, reduce by half and strain through a sieve.

2. 2.

   Preheat the oven to 140°C (285°F). Rub the venison rump with crushed juniper berries, salt and pepper. Heat some olive oil in the roasting pan, sear the venison on both sides until browned. Seal the pan tightly, roast in the oven for 60 minutes, turn once after 15-20 minutes and baste with the drippings. Then wrap the venison in foil and keep warm in a partially opened oven. Deglaze the pan with game stock, reduce slightly. Add crème fraîche and lingonberries to the sauce, reduce again, season with mustard, salt and pepper. Serve with lingonberry pear compote and croquettes.