Beef Roast in Venison Style

When venison is missing…

Game meat is already rare today and will certainly become rarer and more expensive. There is, and has been for quite a long time, a way to give non-game meat an aroma that is deceptively similar to game meat. This is achieved by an appropriate combination of marinades and spices, among which dried juniper berries play a leading role.

Below is a recipe with the much appreciated aroma and flavor of venison: roast beef in venison style.

Both hot and ditto cooled down quite great! Tartar sauce or possibly tomato ketchup can be served with the cold cuts.

Top the stewed meat with sliced onions. Briefly boil the marinade ingredients and pour over the meat. 48 hours later (the meat must be marinated in a cool place and turned from time to time so that it becomes evenly tender) remove it from the liquid and (one hour before preparation) rub it with salt, lard it with bacon and dust it lightly with paprika. Put on it in a casserole with strongly heated lard. When it is browned on all sides, add the spices and greens from the marinade, cover the casserole, put it in the oven and baste the roast from time to time alternately with a spoonful of tap water and a spoonful of marinade, later basting it with the gravy.

The already soft roast

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