For: Serves 4
Preparation time: approx. 4.5 hours
1. To make the sauce, rinse the pieces of bone under cold water and pat dry. Peel the carrot and celeriac and chop (approx. 1 cm). Also peel and chop the onion. Wash the leek, clean thoroughly and cut into slices about 1 cm wide. Wash the thyme and rosemary and lightly press the juniper berries.
2. Then heat 3 tablespoons of oil in a roasting dish. Add the pieces of bone and fry at a medium heat for about 10 minutes until evenly brown. Add the onions, vegetables and juniper berries and fry for another 3 minutes while stirring.
3. Add the tomato paste and continue to fry for 1 minute, then sprinkle with the flour. Now pour in a third of the red wine. Continue to stir until the wine has evaporated. Gradually stir in the rest of the wine and let it boil away. Now add the bay leaf, thyme, one sprig of rosemary and the stock. Cover and simmer everything over a low heat for about 2 hours.
4. In the meantime, pre-heat the oven to 80 °C. Rinse the saddle of venison under cold water, pat dry and season all over with salt and pepper. Brown the meat on all sides in an oven- safe pan with 2 tablespoons of oil and a torn sprig of rosemary for 2 minutes, making sure to turn the meat carefully without piercing it.
5. Now cover the pan with aluminium foil and place in the middle of the oven. Cook the meat for about 1 hour and 45 minutes in the oven without circulating air.
6. Pour the sauce through a fine sieve and press the cooked vegetables through as well as possible. Reduce the sauce down to a third over a high heat. Stir in the cranberries and season to taste with salt and pepper.
Tip: Arrange the meat, sauce and potatoes on our La Boule design classic with a Christmas look to give it a festive touch and serve your guests an unforgettable meal on an exquisite stage. Bon appétit!