Venison Shoulder in Bacon Wrap

Ingredients

• 1.2 kg venison roast (shoulder)
• 3 tbsp clarified butter
• 1 tsp black peppercorns
• 5 juniper berries
• coarse salt
• 200 g breakfast bacon (thin slices)
• 1 onion
• 150 g Carrots
• 250 g celery
• 1 small leek stalk
• 100 ml dry red wine
• 600 ml game stock
• a pinch of sugar
• 900 g savoy cabbage
• Salt
• 1 onion
• 100 g thick-cut bacon
• 1 tbsp butter
• 100 ml poultry stock
• 200 ml heavy cream (min 30% fat)
• pepper (ground)
• freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Wash and pat dry the meat, then sear it in clarified butter in a roasting pan on all sides; remove. Crush peppercorns and juniper berries in a mortar and rub onto the meat. Wrap the meat with bacon slices and tie with kitchen twine.

3. 3.

   Peel and dice onion, carrots, celery. Clean leek, wash and cut into pieces. Sauté vegetables in remaining fat, add roast and sugar, deglaze with red wine. Pour in stock, cover, and bake for 1.5–2 hours.

4. 4.

   Meanwhile, clean savoy cabbage, remove core, blanch leaves in salted water for 3–5 minutes, then drain, shock in cold water, and let dry.

5. 5.

   Slice onion into strips. Dice bacon finely and brown in a pot with butter. Add onions and cook until translucent. Add drained cabbage, stock, and cream; simmer 5–8 minutes. Season with salt, pepper, and nutmeg.

6. 6.

   Slice the roast and serve with creamy cabbage and vegetables in sauce.