1 satchel of aromatic herbs (parsley, bay, thyme, rosemary)
1/2 teaspoon(s) black pepper grains
Sauté the onions, the garlic, the carrots and the celery in olive oil, in a stockpot for approximately 10 minutes. Douse with the wine and brandy, add the black pepper, the cedar cones, the orange peels and the satchel of aromatic herbs and simmer the marinade for 30 more minutes. Let the marinade to cool.
Place the venison in a flame-proof baking desh, pour the marinade over it and let it marinade for approximately 12 hours. Remove it from the marinade, lightly wipe it down and cover it with flour. Set the marinade aside.
Using a knife, cut small openings in the venison and insert the bacon or the lard. Place the venison in a roasting pan along with the potatoes and bake for 45 minutes in a preheated oven at 220C.
Meanwhile, boil the marinade in a pot, over a medium fire for 20 minutes. Add the juices, which were released while cooking and 2 tablespoons of dairy cream. Let the sauce boil for 2-3 minutes and serve the meat sliced with small potatoes.
