Pasta dishes are always a good idea!
Cut roasted vegetables and lemon into 1 cm cubes. Fry the finely chopped bones in a Reindl with oil, roast the roasted vegetables and lemon, add cloves, paradeis pulp, bay leaf and rosemary. Fill up with water or clear soup and red wine and simmer for 45 minutes. Then strain.
Cut the venison loin fillet into 2 cm thick slices, place on a transparent foil or freezer bag, cover with foil and plate between these foils. Season with salt, pepper and finely chopped juniper. Cut the bacon into tender strips and place them with the vegetable strips in the middle of the meat slices and roll up. Tie with spaghetti.
Brown the roulades in a casserole with oil on all sides, add the strained game sauce and simmer for 25 min.
Take out the roulades, remove the twine and keep warm. Finish the sauce with cranberries, crème fraîche and gin and season strongly with salt and freshly ground pepper.
For the glazed chestnuts, caramelize the sugar, add whipping cream and make 3 min. Add the chestnuts and simmer on low heat for 2 min.
Cut the roulades into slices, put them on the sauce and add the chestnuts.
As a side dish go well with pasta or spareribs.
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