Making this roast venison couldn’t be simpler, and results in a tender, flavoursome and very impressive addition to your festive feast.
1. Sprinkle the venison haunch with the rosemary and thyme, salt and pepper.
2. Wrap the seasoned haunch completely in venison caul fat.
3. Place in a roasting tin and cook for 30 minutes at 220°C/425°F/gas mark 7, then turn the oven down to 170°C/325°F/gas mark 3 for a further 35-40 minutes. Allow to rest for 15 minutes, lightly covered with foil, before carving.
© River Cottage
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