Slow-Roasted Venison

Total time: 1 hour 15 minutes

Ingredients:

  • 34oz (1000gr) venison roast
  • Marinade:
  • 1 1/2 cups (12oz, 360ml)  water 
  • 1 1/2 cups (12oz, 360ml)  red wine vinegar
  • 1 tbs salt
  • 2 bay (laurel) leaves
  • 2 tsp juniper berries
  • 1/2 tsp whole cloves
  • To Roast:
  • 3 shallots, cut in half
  • 1 red onion, cut into wedges
  • 8 cloves garlic, smashed
  • 1 tbs olive oil
  • 1 cup (8oz, 240ml) red wine
  • 3/4 cup (6oz, 180ml) beef stock
  • 3 bay (laurel) leaves
  • 1 bouquet garni
  • 1 tsp paprika
  • 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water

Instructions:

  • Mix all ingredients for marinade. Add venison and marinate 6 - 8 hours.
  • Remove venison and drain, discarding marinade.
  • Heat oil in a heavy casserole with lid.
  • Add venison and brown well.
  • Add onions, shallots, and stir-fry until lightly browned. 
  • Add wine, stock, paprika and herbs. Heat to boiling.
  • Cover and put in a 250F (125C) oven for 4 hours. Check occasionally and add more wine if it starts to look dry. (I didn't)
  • To serve:
  • Remove venison and keep warm.
  • Remove and discard bay leaves and bouquet garni.
  • Heat sauce with shallots and onions to boiling.
  • Dissolve cornstarch in water. add and stir until thickened.
  • Slice venison, spoon onions, shallots around and serve.