Preheat the oven to 200°C convection.
Cut the apples and pears into halves and remove the seeds. Salt. Soak in rum.
Rub the venison generously with salt. Add oil in a big Dutch oven. Grill the meat on all sides until nicely coloured. Deglaze with STROH 60, pour broth over the meat.
Add all fruit and spices to the pot. Put into the oven and roast for 30 minutes until the meat is medium done. Cook for 45 minutes until well done.
Remove from the oven, season with pepper. Taste the jus and season more if necessary.
Cut the roast into 1cm pieces, serve generously with jus and fruit.