Roast Venison Bourgeois

Preliminary note: The roast venison can be soaked in buttermilk for one night or prepared directly.

Peel and chop the onion. Cut the bacon into cubes. Clean and rinse the greens and chop them in the same way. Instead of the greens you can also use carrots, celery and leek. Fry the bacon cubes in a suitable roasting pan. Sauté the venison in the rendered fat on all sides. Then sprinkle with salt, pepper and game spices. Here you can use the finely ground game spice, which is available on (weekly) markets. Add the onion, sauté lightly, then add the soup vegetables and sauté just a little bit. Add the bay leaves and juniper berries. If you have a coarse herb mixture for game, this is also suitable.

Put the lid on and simmer at low to medium heat. It is enough to put the meat on the vegetable bed. After 35 minutes turn the roast to the other side and cook for another 35 minutes. (The length of the cooking time depends on the tenderness of the meat.) Drain the mushrooms in a sieve, collect the mushroom water.

Remove the finished roast from the roaster and keep warm, uncut.

Grind the vegetables through a coarse sieve. Stir the liquid, the puree, the mushroom water and the paradeis pulp into a sauce.

Heat the sauce briefly and season again. To the S

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