You need to think ahead here but the long marinade is well worth the wait and you end up with a delicious sauce to go with your roast.
For the marinade:
300ml rapeseed oil
1 onion, sliced
1 carrot, sliced
1 clove garlic, crushed
300ml red wine
150ml red wine vinegar
6 juniper berries, crushed
bouquet garni
Venison haunch 2 - 2.5kg
4tbs rapeseed oil
60g butter
1 large onion, chopped
2 carrots, chopped
1 parsnip, chopped
2 leeks, sliced
1 clove garlic, crushed
salt and pepper
400ml milk
25g plain flour
150ml red wine
1 tbs redcurrant jelly
To make the marinade, heat the oil and brown all the vegetables and garlic. Remove from heat and stir in all the other ingredients. Leave to go cold. Place the venison in a large plastic bag then pour over the marinade, squeeze any air from the bag and tie. Leave in a cool place or fridge for 2 days.
When ready to cook, preheat the oven to 220C/ Gas 7. Remove the venison from its marinade and pat dry with kitchen paper. Heat the oil and 30g butter in a roasting tin and brown the venison all over as best you can. Lift the haunch out, throw the prepared vegetables and garlic in, season then replace venison on top. Roast in the oven for half an hour.
Remove the tin from the oven and pour over the milk. Cover the whole tin with double thickness of foil and tightly tuck in the edges to create a seal. Return to the oven for 3 hours at 150C/Gas 2.
Remove from the oven, set the venison aside to stay warm and rest with foil over it. Puree the vegetables and juice left in the tin. Melt the remaining 30g butter in a large saucepan, stir in flour and cook for 2 minutes. Stir in the red wine and bring to boil, then add pureed vegetables and redcurrant jelly. Check seasoning. Now carve your venison and serve with the sauce. | 
