Roast Venison With Juniper Berries

Ingredients

1 leg of Venison from Roe deer

4x 5g Bouquet garni

1 Tablespoon dry marjoram

4 Bay leaves

4 Tablespoons of salt

800g Juniper berries crushed

1 Bottle of red wine

Water to cover

10 Streaky bacon

400ml red wine

2 Tablespoons flour

1/2 Tablespoon butter

500ml Chicken stock

200g Juniper berries crushed

Take a Tub to hold the leg of venison, to this add all the rest of the ingredients and add water to finish to just cover the leg and store in a cold place for 3 days, after 3 days remove from the tub and wipe dry and cover with the streaky bacon then cover with tin foil and place in a preheated oven at 180c and for fan ovens 160c for 4 hour, cook the last 30mins without foil then remove from the oven and let rest for 20mins. The sauce, mix the flour and butter together to make a paste, put a sauce pan on a medium heat and add the red wine when coming up to a simmer add the paste and stir in well now add the stock slowly and stirring while adding now turn the heat down low and add the juniper berries and some of the juice from the roasting tray and simmer for 20mins and serve.