Put the roast for 2-3 days, turning it daily. Pickle must completely cover the roast.
Grease the roasting pan, remove the meat from the marinade and pat dry. Now rub with salt and pepper and sear. Add finely diced fresh carrots, celery and onion. Steam for 20 minutes until soft. If necessary, place a few thinly sliced strips of bacon over the roast so that it does not become too dry. Add half a liter of the marinade and fill up with a little water. Roast in the oven at 200 °C for about 90 minutes, adding the marinade several times. The liquid should be at least 3 to 4 cm high in the roaster. Sieve the gravy, season with pepper, fruit jelly and rosemary, stir in sour cream.
Roast venison goes well with spareribs or dumplings and red cabbage. Serve with a strong, tart red wine.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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