Venison Roast

Preparation Time: 15 minutes
Cooking Time: 95 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

An excellent and juicy roast that will delight even the most discerning eaters. It will be a real treat during the holidays.

Wash the meat thoroughly, dry it with paper towels, and trim off excess fat. Season the meat with salt and pepper, then wrap it with slices of bacon. Tie it with kitchen twine to prevent the bacon from slipping off during roasting.
Peel, wash, and chop the shallots into small pieces. Clean, wash, peel, and cut the carrot into smaller pieces. Wash the celery and its leaves, shake off excess water, and cut into bite-sized pieces. Also, wash the rosemary.
Preheat the oven to 200°C. Heat a deep pan (which can later be placed in the oven) and melt the butter in it. Quickly sear the meat on all sides in the butter, then remove it from the pan.
Add the shallots, carrot, and celery to the pan. Place the meat on top of the vegetables. Add a sprig of rosemary and transfer everything to the preheated oven. Roast the meat for one and a half hours, turning it several times during cooking to ensure even browning.
Remove the roasted meat from the oven and transfer it from the pan to a plate. Loosely cover it with a piece of aluminum foil and let it rest for about 10 minutes to allow the juices to redistribute evenly. Then remove the twine and slice the roast beautifully. Serve the roast with the vegetables that were roasted alongside it.