Roasted Venison

Skin the meat with the help of a knife, wash and pat it dry. Lard it with the bacon, season with salt and pepper on all sides and sear it well in the mixture of oil and margarine. 6-8 crushed juniper berries are placed in the fat from searing the meat, dilute with a little red wine and add the broth. Return the meat and put it in the oven to braise for about 90 minutes at 100-120 degrees, basting the meat with the sauce from time to time. When it is ready, take out the meat; you may return it to the already switched-off oven to keep it warm. Add a little water to the sauce and bring it to a boil. Add a little flour to make it thicker, add the jam and the red cranberries and bring to a boil again. Then season with salt, black pepper and the lemon juice. Add the cream, stir and strain everything through a sieve to obtain a smooth sauce. You may lard the meat by covering it all over with strips of bacon and fastening them with the help of thread.