Roast Venison with Juniper Berries

Instructions

1. Prepare the venison
   Pat the venison dry with paper towels. In a small bowl, mix together the crushed juniper berries, minced garlic, chopped thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the mixture all over the venison, pressing it into the meat. Let it sit at room temperature for 30 minutes.
2. Sear the meat
   Preheat the oven to 350°F (175°C). Heat the olive oil and 1 tablespoon of butter in a large ovenproof skillet or Dutch oven over high heat. Once hot, sear the venison on all sides until browned, about 2-3 minutes per side. Remove the venison and set aside.
3. Prepare the vegetables
   In the same pan, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until they begin to soften. Pour in the red wine, scraping the bottom of the pan to release any browned bits. Add the beef stock and bay leaves, and bring to a simmer.
4. Roast the venison
   Return the venison to the pan, placing it on top of the vegetables. Cover with a lid or foil and transfer to the preheated oven. Roast for about 1 hour and 15 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 135°F (57°C).
5. Rest the meat
   Remove the venison from the pan and place it on a cutting board. Tent loosely with foil and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it remains moist and tender.
6. Make the sauce
   While the meat is resting, strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all the flavor. Discard the solids. Bring the liquid to a simmer over medium heat and reduce by half, about 10 minutes. Whisk in the redcurrant jelly and remaining tablespoon of butter. Season with salt and pepper to taste.
7. Slice and serve
   Slice the venison against the grain into 1/2-inch thick pieces. Arrange on a serving platter and drizzle with some of the sauce. Serve the remaining sauce in a gravy boat alongside the venison.