Season venison leg with salt and pepper, fry all around in hot oil in a casserole. Add the onions, sauté and add the tomato paste. Roast everything well until it gets a nice dark color.
In between, add root vegetables and rose hips, always deglazing with a little red wine.
As soon as a nice dark brown base has formed, pour in soup or water. Add juniper and bay leaf and stew slowly in the oven at about 150 °C for about 2-2 1/2 hours until soft. If necessary, add some more liquid.
Remove meat from sauce and cut open. Strain sauce and season to taste. If desired, mix some red wine and flour and thicken the sauce with it.
Serve on warmed plates, sprinkle with vegetable cubes and garnish with cranberries.
Preparation Tip:
Roast venison or chamois can be prepared according to the same recipe.
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