Roast venison

Thank you Newitts for incredible venison.

Here's how I cooked it:



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.

With roasts, I cannot find a better way than to follow the roasting times and methods in Hugh Fearnley Whittingstall's 'Meat' cook book, which lives in a prominent place on my shelf of recipe books.

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?