The blending of these two grapes was made popular in Australia. The result is a delightful full-bodied red that stands up to the richness of the venison and brings out the subtleties of the sauce’s flavor.
Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.
Roughly chop onions, carrot, and garlic. Peel and cube celery root.
Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 - 8 min. Add tomato paste and continue to cook approx. 2 - 3 min. until tomato paste is lightly roasted.
Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.
Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.
When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.
Pour lingonberry sauce over venison to serve. Enjoy!