Venison roast

Instructions

1. Take the meat out of the fridge an hour before cooking so it comes to room temperature. Preheat the oven to 200 °C.
2. Make small cuts in the meat with the tip of a knife and slip a peeled garlic clove into each one.
3. Rub the roast with the oil, salt, pepper and the crushed juniper berries.
4. Sear the roast in a very hot casserole with a little oil, about 3 minutes per side, until you get a good brown crust.
5. Add the butter, thyme, rosemary and bay leaf to the casserole. Put it uncovered in the oven for 35 to 40 minutes, basting the meat every 10 minutes.
6. Check the cooking: the core temperature should reach 55 to 60 °C for pink meat. Let it rest for 10 minutes under a sheet of foil.
7. Deglaze the casserole with the stock, reduce for 5 minutes while scraping up the bits, then strain the sauce. Carve the meat into thin slices and spoon the juice over them.