German Roast Venison with Brussels Sprouts and Walnuts

For the marinade

• 1 cup robust red wine
• 2 onions, sliced thickly
• 2 carrots,

Mix the marinade ingredients together, put in the haunch, and marinate for 24 hours, turning from time to time. Remove the venison and pat dry; strain and reserve the marinade liquor.

Preheat the oven to 450°F. Place the venison in a roasting pan and cover it with strips of por