Classic roasts and suggested trimmings for venison

• 1 saddle of venison
• 5 tablespoons duck fat
• 125g red wine
• 0 freshly ground black pepper

Step 1
Preheat the oven to 220°C / Gas Mark 7.

Step 2
Season the saddle generously with salt and pepper.

Step 3
Melt the duck fat or butter in a roasting tray and seal the saddle on all sides over a medium heat.

Step 4
To transfer it to the oven, make sure the saddle is rib side down, which is to say, resting on the short rib bones.

Step 5
Roast at 220°C / Gas Mark 7 for 20 minutes then lower the heat to 150°C / Gas Mark 2, pull out the joint and pour the wine into the roasting tray.

Step 6
Return the saddle to the tray and pop it back into the oven.

Step 7
Now allow another ten minutes per 500g.

Step 8
If you prefer medium to well-done meat allow 15 minutes per 500g.

Step 9
Remove the saddle from the oven.

Step 10
Wrap the joint loosely with a sheet of foil and leave to rest in a warm place for 20 minutes before carving.

Step 11
Use the juices and remnants of wine in the roasting tray as the basis for delicious game gravy.