- 3 lbs Venison Loin, bone in
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbs Vinegar
- 100 g Bacon
- 1 punch Soup Vegetables:
150 g Carrots
150 g Celeriac
150 g Leek
150 g Onion
- 5 Juniper Berries
- 2 Bay Leaves
- 10 Peppercorns
- ¾ Liter Water
- 250 ml Red Wine
- 1 tbs Flour
- 2 tbs Red Currant Jelly
- 20 g Porcini Mushrooms, dried
as a Side:
- 4 half Pears, cooked
- 1 jar Lingonberries
Prepare, wash and dry the meat.
Season with salt, pepper and drizzle with vinegar.
Cover with bacon slices.
Wash, clean and dice the soup vegetables and transfer together with the juniper berries, bay leaves and peppercorns to a roasting pan.
Place the meat on top, add the water and bake in the convection oven for 1½ hours at 350°F. Check meat temperature with thermometer.
After 30 minutes add the wine and cover the roast with aluminum foil.
Put the dried mushroom into an ovenproof dish, cover with water and place into oven to reconstitute the mushrooms.
Once the meat is done, remove from roaster, de-bone, cut into slices and keep warm.
Remove the juniper berries, peppercorns and bay leaves from the pot and discard.
Puree the sauce and strain through a sieve.
Mix the red currant jelly with the flour and stir into the gravy to thicken.
Season with salt and pepper to taste, add the mushrooms (with the water) and bring it to a short boil on top of the stove.
Place the meat back into the gravy.
Fill the half pears (could be from a can) with the lingonberries and serve as side (see picture on top).