Traditional Roast Venison

Ingredients:

1 venison saddle (or, for a smaller portion the loin or a fillet cut from the saddle)

For the Marinade:
2 carrots, scraped and chopped
2 small onions, chopped
1 celery stick, washed and chopped
6 black peppercorns
parsley stalks
1 bayleaf
3 blades of mace
red wine (at least 1 bottle, more depending on the size of the roast)
up to 6 tbsp flour (depending on the size of the joint)

Method:

Place all the components for the marinade (except the wine) in a large, deep, container then place the venison on top and pour over enough wine to half-cover the meat. Set aside to marinate for at least 12 hours, turning the meat 3 or 4 times during this period to ensure it's evenly flavoured.

After this time drain and wipe the meat dry. Traditionally the meat was covered with a flour and water paste (you will need about 1.5kg flour for a saddle. Combine with water to form a stiff dough then roll out to about 12mm thick before placing the meat inside. You can use the traditional method, but these days it's more usual to brush the meat in olive oil before placing in foil and forming a parcel around it (make certain you form a loose packet).

Place in a roasting dish then transfer to the centre of an oven pre-heated to 160°C and roast for 55 minutes per kg. 20 minutes before the end of the cooking time remove the foil (or the paste), dredge the joint with flour then return to the oven to brown. Allow to rest for 15 to 20 minutes, covered with foil before carving and serve with a rich gravy and redcurrant or cranberry jelly.