Venison Shoulder with Cranberry Sauce

Ingredients

• 1.2 kg pre-cooked venison shoulder (2 pre-cooked venison shoulders)
• 2 onions
• 1 bundle mirepoix vegetables
• 5 juniper berries
• 4 cloves of mace
• 2 Bay leaves
• 500 ml red wine
• Salt
• black pepper
• 4 tbsp rapeseed oil
• 150 g fresh cranberries
• 5 tbsp cranberry juice
• 200 g whipping cream

Instructions

1. 1.

   Wash the venison shoulders under running cold water and pat dry with kitchen paper. Peel the onions and slice into strips. Wash the mirepoix vegetables and cut into small pieces. Roughly crush juniper berries, mace, and bay leaves in a mortar.

2. 2.

   Place the venison shoulders in a container and sprinkle with the prepared ingredients. Pour red wine over them and add enough water to cover all the meat. Cover and refrigerate for at least one day to marinate.

3. 3.

   Remove the venison from the brine and pat dry with kitchen paper. Season all around with salt and pepper. Strain the brine into a jug, set aside the remaining vegetables.

4. 4.

   Heat rapeseed oil in a roasting pan and sear the venison on both sides. Sprinkle the brine vegetables over it, sauté briefly, and pour about three‑quarters of the brine sideways into the pan.

5. 5.

   Place the pan in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) and roast the venison, turning several times, for approximately one hour and forty‑five minutes. Baste with roasting juices periodically.

6. 6.

   Wash the cranberries, pluck them from their stems, and pour cranberry juice over them in a small bowl.

7. 7.

   When the meat is cooked, move the pan to the stove. Remove the venison, wrap it in aluminum foil, and let rest in an turned‑off oven.

8. 8.

   Bring the drippings in the pan to a boil once. Strain the sauce through a sieve, reheat, and stir in the cream. Taste again and fold in the marinated cranberries.

9. 9.

   Take the venison out of the foil, whisk the remaining drippings into the sauce, slice the meat, and serve with potato dumplings and steamed vegetables.