(*) Sauerbraten from the deer with currant sauce and cranberry buns.
Put all the ingredients to the marinade in a saucepan, bring to a boil and then cool the marinade completely.
Put the leg of venison in the cold marinade and leave it in the refrigerator with the lid closed for at least twenty-four hours.
Then remove the leg, rub dry and season with pepper. Pour the marinade through a sieve, remove the spices, remove the vegetables from the sieve and reserve, the strained marinade as well.
Preheat the stove to 180 °C.
Heat clarified butter (1) in a large roasting pan and sear the leg of pork in it on all sides. Add the reserved marinade vegetables and fry briefly. Add honey and currant jelly, season with salt, pour on the marinade and braise the leg in the stove on the middle rack for about an hour and a half. During this time, baste the meat a few times and turn it to the other side.
Remove the meat from the sauce and keep warm with the lid closed, pour the gravy through a sieve.
Fry the carrot and celery cubes with the raisins in the clarified butter (2). Pour the strained gravy and cook until hearty. Mix the cornstarch with a little cold water and thicken the sauce with it.
Cut the roast venison into slices, serve with the finished currant sauce, sprinkle with almond flakes and serve with the cranberry buns.