Roast venison

Ingredients for 4 people: 1 kg of venison (trimmed with lard), 2 bunches of onions, 1 tablespoon of redcurrant jelly, 1 tablespoon of balsamic vinegar, 10 cl of red wine, 30 g of butter, 2 sprigs of thyme, 1 tablespoon of oil, 4 pinches of allspice, salt and pepper.

Preparation: 30 mins, marinate for 12 hours, cooking time 30 mins.

Peel the onions.

Marinate the meat for 12 hours in a cool place with the onions, wine, oil, thyme, spices, salt and pepper.

Place the meat into a roasting dish with the drained onions.

Dot with butter.

Roast for 25 to 30 mins in an oven preheated to gas mark 7 (210°C) basting regularly.

Reduce the marinade for 5 mins in a small saucepan.

Add the redcurrant jelly.

Keep the roast meat warm by covering with a plate.

Add the balsamic vinegar to the pan and stir the meat juices over a high heat.

Add the redcurrant marinade.

Slice the meat.

Serve with the onions, sauce and the ratte potatoes with salt.