Venison haunch roast

A real showstopper and an alternative option – this fabulous dark, lean meat is bursting with flavour and is guaranteed to have the family gathering around the dinner table on a Sunday afternoon. Cook it for longer if you’d prefer it to be well done.

1 hour

4

Medium

• 1kg Field & Flower wild venison haunch
• 4 medium sweet potatoes
• 1 bag of spinach or 6 handfuls of kale
• Knob of butter
• Redcurrant jelly
• Sea salt & freshly ground black pepper

1. Remove the venison from the fridge around 30 minutes before you plan on cooking

2. Preheat the oven to 190°C/Gas 5.

3. Make slits in the top of the sweet potatoes. Bake in the oven for 30 minutes, or until soft.

4. Rub the venison with oil or lard and roast for 30 minutes for medium-rare, 40 minutes for medium to well done. Cover with tin foil and leave to rest for 25 minutes.

5. Scoop out the potato, roughly mash with a knob of butter and season to taste. Thinly carve the haunch and serve with the sweet potato, steamed spinach or kale and redcurrant jelly.