Ingredients:
2-3 kg venison meat (I used a deer leg/rump)
salt, pepper, oil, smoked lard to lard the meat
Marinade: 1 large carrot, 2 slices of a large celery root, 2 onions, 2-3 bay leaves, 4 large cloves of garlic, some pepper beans, some pimento beans, 50 ml oil, 50 ml vinegar, 200-250 ml wine
Hunter's Sauce: vegetables from the marinade, oil, 1 tbsp flour, 200 ml cream, the juices from the roast
Difficulty: easy
Preparation time: 3h + 2-3 days in the marinade
