Roast Venison in Cranberry Cream

Spike venison leg with bacon and soak in red wine for 24 hours. Dry the meat with a cloth, season with salt and season with pepper. Cut bacon into small cubes and melt with the fat in the frying pan.

Brown the meat well on all sides in the hot fat. Add the carrot, onion and spices. Now add red wine and clear soup to the roast venison. Roast in the heated oven for 90 minutes, turning the roast frequently to the other side.

For the sauce, mix fresh whipped cream and cranberries well and put it on the stove. Bring the mixture to the boil for a short time. Then stir the sauce into the roast stock.

Serve with a Thüringer Spätburgunder.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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