Venision is a very lean meat and so I decided to cook it wrapped in parma ham to stop it from going dry. I also stuffed it with chestnut mushrooms, herbs and nuts. I carefully secured the "parcel using some kitchen string.
I like my venision medium rare so I made sure I put a timer on for when it was in the oven.
To save time I prepped all my veg in advance. I parboiled the potatoes and rolled those in some goose fat so they would turn out extra crispy. Although butter or olive oil is also just as good. I put the potatoes in the oven 15 minutes before the venision for a total of 45 minutes.
All together I used
500g Venison
Pack of prosciutto ham.
80g mushrooms chestnuts and nuts fried in a pan and cooled
Adjust the amount of veg for the number of people at your table:
roasting potatoes cut into quarters
sprouts
sweed and carrots for the mash
red onion
For the gravy
cup of red wine
beef stock
rosemary 1tsp
thyme 1tsp
black pepper
half tsp mustard
cornflour to thicken
Whilst the venision and the roast potatoes were in the oven I cooked my vegetables and made the gravy.
The venison took 35 minutes in the oven on a medium temperature of 200c so in comparision to cooking a whole chicken, it really did not take long. Great if you want a Sunday roast in a hurry. All in all, prep and cooking took just over an hour.
Resting time is key to perfect meat, in fact it is just as important as the roasting. I allowed my venision to rest for a good 10 minutes before carving.