Roast Venison

Cut the bacon into strips and freeze. Use a larding needle to lard the roast. Rub the larded roast with salt, pepper and marjoram, coat it with mustard and fry it very vigorously on all sides in hot fat on the stove. Add carrots, celery, onions, cranberries and apples, continue roasting. Flavor with bay leaf and juniper. Deglaze with red wine and add a little game or beef broth. Cook slowly in the preheated oven or on the stove, covered, for about 2 hours. Remove meat, strain stock, stir sour cream with flour until smooth and thicken sauce with it. Stir in parsley. Carve at table or before serving. Garnish with orange slices.

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