Venison roast

Ingredients

• Venison haunch: 4 lbs
• Garlic cloves: 6. peeled and halved
• Rosemary: 2. sprigs
• Olive oil: 2.7 oz
• Salt: to taste
• Black pepper: to taste

Instructions

1. 1

   Allow the venison to reach room temperature before cooking. Make small incisions across the venison and insert a garlic clove piece and sprig of rosemary into each hole.

2. 2

   Preheat the oven to gas mark 8,450°F and place the venison into a roasting dish,then pour the olive oil over the meat. Season with salt and black pepper,then bake for 20 minutes in the oven and remove.

3. 3

   Lower the oven to gas mark 4,350°F. Whilst the oven is reaching the correct temperature,baste the venison with the juices and oil in the pan. Then roast the meat for a further 25 minutes. Use a meat thermometer to check the internal temperature. For rare meat you want to reach 125°F,whereas medium will be around 130°F.

4. 4

   Remove the venison from the oven and leave to rest for 20 minutes prior to carving. Slice and serve with your favorite Sunday roast side dishes.