First, I fried about 5 large, finely chopped chestnut mushrooms, with 3 or 4 cloves of garlic, a handful of dried rosemary, and a small onion.
I opened up the rolled venison and spread this mix over the inside, as a stuffing, then re-rolled it and covered it with slices of bacon. The bacon is maple cured, local, also from Newitts in Thame.
So, I followed the 3-stage method, with a 30 minute 'sizzle' in a hot oven (today, it was at about 210 0C). Then I transferred the meat to a cooler Rayburn oven (180 0C or thereabouts-difficult to be precise with the Rayburn) and cooked precisely according to H F-W's timings for 'rare'. I then put a mug full of red wine over the meat and gave it an extra 5 minutes.
I used the juices from the pan, plus another generous splosh of red wine, thickened very slightly with cornflour, to make gravy.
And look at what came out:
Served with steamed leeks from the garden,
and root veg roasted in olive oil with rosemary and sea salt.
Need I say more?