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Method

  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.
  4. Massage a little goose or duck fat into the joint, then season with good quality fine sea salt just prior to cooking.
  5. 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.
  6. Place the venison onto the trivet which should line the base of the tray.
  7. 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 to 20 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.
  8. 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 gravy.
  9. 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.