Remember, after removing your joint from the packaging, pat dry
and bring to room temperature.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat into the joint if it does
not have a generous coating of fat, then season with good quality
fine sea salt just prior to cooking.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
peppercorns. Another nice addition can be to add a few spices such
as juniper, cinnamon, cloves and dried orange peel.
Place the venison onto the trivet which should line the base of
Place in the centre of the oven and roast for 20 minutes, then
reduce the temperature to 170°C for fan assisted or 180°C for ovens
without a fan. Continue roasting for 15 minutes per 500g reaching a
core temperature of minimum 56°C for a medium rare joint. The joint
will continue to cook once removed from the oven, reaching a core
temperature of 58ºC.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of Essential Cuisine beef stock,
then deglaze roasting tray with this stock stirring in all the
caramelized juices from the tray. Next, pass through a fine sieve
pushing all the juices from the vegetables into a clean saucepan.
Bring to a simmer and thicken if required by whisking in a teaspoon
of cornflour mixed with a little cold water and reduce until it
becomes a rich, glossy gravy.