Roast Venison Russian Style

First wash the meat, remove the skins and lightly pound.

Mix pepper, cloves and juniper berries. Rub the game with the spices and with salt and massage lightly.

For the marinade, cut the parsley root, turnip and celery root into small pieces. Mix with onion, pimento seeds, bay leaves, cloves and cardamom pods. Pour the vinegar and water over it and bring to a boil. Chop the garlic and add it to the marinade.

Put the meat in the marinade and marinate in the refrigerator for 24-48 hours.

Then soak in kvass for a day and refrigerate again.

Keep turning occasionally to the other side.

Remove the venison from the marinade, lard with a few strips of bacon, cover the outside with bacon strips and secure them with twine.

Place on a baking tray, roast in oven preheated to 200 °C for about 2 hours. Once a crust has formed, reduce the heat by 20 °C. Baste with roast stock every 10 minutes.

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