Burgundy Roast Venison

For the Burgundy roast venison, pour the wine over the meat and let it marinate in the roaster for one night. Squeeze the garlic, quarter the onions, clean the vegetables and roughly chop them into cubes. Add the ingredients with the spices to the meat and marinate again for 2-5 hours.

Remove and dry. Dice the bacon and brown it in the roaster. Add the marinated vegetables to the roaster and brown. Pour half of the marinade and put the roaster in the oven preheated to 180 °C.

After 20 minutes, add the rest of the marinade and roast for another 60 minutes. Add bay leaf and paradeis pulp. After another hour, remove the roast from the oven and wrap it in aluminum foil.

Strain the sauce with the vegetables through a fine sieve.

Cut the Burgundy venison roast, pour the sauce over it and serve hot.

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