Roast venison

• 1.25-1.75 (2½-3½ lb) venison rump in a single piece
• 1 teaspoonallspice
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Trim and wash the meat and rub with a mixture of ground spices and salt; place in marinading liquid (see below) for 1-2 days, then in kvass for 1 day, keeping in a cool place and turning every day. Place wide strips of fat, cut thin, over the top, tying them down with string. Roast for 2 hours in the oven, basting with the juices every 10 minutes, starting with a very hot oven (230°C, 450°F, ga