Rolled Shoulder of Venison

Peel and dice half of the onion, carrot and celery. Put them in a suitable bowl together with the shoulder of venison. Add bay leaf, cloves and juniper berries and fill up with dry red wine. Marinate in the refrigerator for 3 days, turning to the other side from time to time.

Remove the meat from the marinade and dry it. Lay apart with the inside facing up, season with salt and season with pepper. Spread apple and kitchen herbs evenly over meat. Roll up shoulder of venison and tie.

Remove remaining skin and finely dice. Heat oil in a roasting pan and brown the venison shoulder in it all around. Add venison bones, bacon and vegetable cubes and braise. Extinguish with about half of the red wine marinade and cook at a high temperature. Pour the half-dry red wine on top. Simmer at low temperature in a closed pot for about half an hour. Add more marinade if necessary.

In the meantime, remove the outer red cabbage leaves (2 to 2 1/2 serving at a time, use the rest for other purposes), blanch briefly in boiling water and rinse with cold water. Lay leaves into a rectangle the same length as the venison shoulder. Remove shoulder from roaster, wrap in cabbage leaves, tie everything together and then add to sauce mold. Continue to braise for about an hour.

Remove the roast from the roaster. Cranberries, whipped

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