Venison in cream sauce with lingonberry jam

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1. Prepare the vegetables

   Cut the carrots, parsley root, celery root, and onion into small pieces. Dice the bacon.

2. Brown the meat

   Trim the silverskin from the meat and season with salt and pepper. Heat the lard in a roasting pan, brown the meat on all sides, and remove it from the pan.

3. Sauté the vegetables

   Fry the bacon in the pan drippings. Add the root vegetables, onion, and sugar, and cook, stirring constantly, until the vegetables are golden and the sugar has caramelized. Add the bay leaves, allspice, black peppercorns, juniper berries, and mustard.

4. Braise the meat

   Return the meat to the pan, placing it on the vegetables. Pour in the broth and vinegar, cover, and braise in an oven preheated to 160°C (325°F) for about 2 hours, until tender. Baste occasionally with the pan juices and add water as needed.

5. Make the sauce

   Remove the meat and keep it covered and warm. Remove the bay leaves and whole spices from the pan, then blend the vegetables and cooking liquid until smooth. Whisk the cream with the flour, pour into the sauce, and simmer for 5 to 10 minutes, stirring constantly. Season to taste with salt, sugar, and vinegar.

6. Serve

   Slice the meat, pour the sauce over it, and serve with sliced bread dumplings and a spoonful of lingonberry jam.

Tip: If you don't have an immersion blender, press the vegetables and cooking liquid through a sieve for a smooth sauce without fibers from the celery root and parsley root.

This recipe was translated from the Slovak original: Jelenie mäso na smotane s brusnicami