Roast Venison with Juniper and Red Wine Sauce
Ingredients:
- 1.5 kg venison haunch
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 1 tbsp juniper berries, crushed
- 1 tbsp garlic, minced
- 1 tbsp Dijon mustard
- 2 onions, sliced
- 1 carrot, sliced
- 2 celery stalks, sliced
- 500 ml red wine
- 500 ml venison stock
- Salt and pepper
Instructions:
- Preheat the oven to 200°C (180°C fan).
- Rub the venison haunch with olive oil, mustard, garlic, rosemary, and crushed juniper berries. Season with salt and pepper.
- Place the venison in a roasting pan with the onions, carrot, and celery.
- Roast for 25–30 minutes for medium-rare, or longer if you prefer it well done.
- Remove the venison and let it rest. In the same pan, add the red wine and stock, scraping up any meat juices.
- Simmer for 15 minutes until the sauce thickens. Strain and serve with the venison.