Venison in Root Sauce

Chop the onions and roast them in a pot until golden. Add the finely chopped carrots, celeriac and parsley root and fry briefly. Then fry the meat (whole) briefly on all sides. Now add water so that the meat is just covered. Add all the spices and let it steam very slowly (covered). Once the meat is tender (after about 2 hours), remove from the pot and place on a cutting board. Strain the vegetable stock through a liquid separator and let it cool down a bit. Now whisk 125 g of cream and about 2 tablespoons of flour and stir into the root sauce and simmer for a while.cut the roast venison and arrange on a plate with root sauce. Garnish with a peach half and cranberry jam.Serving Suggestion: Serve with potato dumplings.

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