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  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement and place in the oven.
  4. Massage a little goose or duck fat into the joint, then season with good quality fine sea salt just prior to cooking.
  5. Sear the venison on all sides in the preheated roasting tray.
  6. Place in the centre of the oven and roast for 12 to 15 minutes, reaching a core temperature of 54ºC.
  7. 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 10 minutes before carving.
  8. 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. For a more refined sauce finish this gravy with a knob of bitter chocolate, a reduction of red wine & port, and a tablespoon of redcurrant jelly.