Roasted Venison with Carrots
Trim venison. Rinse rosemary, pat dry, pluck leaves and process in a food processor with bay leaves and juniper. Rub on all sides of meat.
Thoroughly scrub carrots but do not peel. Cut in half lengthwise and then into 5-6 cm (approximately 2 inch) pieces. Heat 2 tablespoons of butter in a pan and saute carrots, turning occasionally, for about 10 minutes or until well browned. Season with salt and pepper.
Heat remaining butter in a pan. Season venison with salt and brown on all sides over medium heat for about 5-7 minutes. Wrap in foil and let rest at least 10 minutes.
Deglaze drippings with broth and port wine. Stir and boil sauce down to about one third.
Cut venison into thin slices and serve with carrots. Drizzle with sauce.