Ingredients:

1.)3lb. Boneless Leg of Venison
2.)Eight (8) Tablespoons of Olive Oil
3.)Two (2) teaspoons of Black Peppercorns
4.)Two (2)teaspoons of Juniper Berries
5.)Two (2)teaspoons of Fennel Seeds
6.)Two (2)teaspoons of Dried Thyme
7.)Two(2) teaspoons of Dried Summer Savory
8.)One Eighth teaspoon of All Spice
9.)One Eighth teaspoon of Lemon Peel (essence)
10.)One large Stalk of Celery-Cut into pieces
11.)Two Carrots peeled and cut into pieces
12.)One small Onion chopped into pieces
13.)Eight fresh Garlic Cloves Peeled
14.) One Half Cup of Red Currant Jelly
15.)Two Talblespoons of Butter
16.)Two Bay Leaves

Method:
Allow roast to come to room temperature for one hour. Pre-Heat oven to 350 degrees. In a roasting pan place wine and vegetables. (celery, carrot, onion, garlic, lemon peel and bay leaves) Using a spice grinder or food processor grind the black peppercorns, juniper berries, fennel seeds, thyme, summer savory, and all spice. Combine the ground seasonings with four tablespoons of Olive Oil and rub this mixture all over the venison roast. Heat second four tablespoons of Olive Oil in a skillet and carefully lightly brown seasoned venison roast on all sides. Place roast on rack slightly above red wine and vegetable mixture and roast uncovered at 350 degrees for approximately 50 to 60 minutes for medium rare. Add an additional 10 to 15 minutes for medium doneness if you prefer. When done, remove roast from pan and strain liquid into a saucepan. Bring liquid to a boil and add currant jelly. Bring back to a boil while constantly stirring and when mixture begins to thicken or coats the back of a spoon add the butter and combine. Correct Seasoning by adding salt and pepper to taste and spoon sauce over sliced roast and serve with buttered noodles or red cabbage. Enjoy.