Roast haunch of venison for six to eight

• 1 haunch venison
• 0 freshly ground black pepper
• 0 Duck fat

Step 1
It should be possible to get smaller roasting joints cut from the haunch of red deer, like the top and silver side that you find on a leg of beef.

Step 2
Preheat the oven to 220°C / Gas Mark 7.

Step 3
Rub the haunch of venison generously with about half a tablespoon of salt and then augment this with a twist of black pepper.

Step 4
Heat the fat in a roasting tray and when it is hot, brown the haunch briskly on all sides.

Step 5
Transfer it to the oven, on a rack over the roasting tray.

Step 6
Cook the haunch at 220°C / Gas Mark 7 for 20 minutes, then lower the heat to 150°C / Gas Mark 2.

Step 7
Cook it for 10 minutes per 500g if you want the meat to be vividly pink (medium-rare).

Step 8
Cook it for 15 minutes per 500g if you prefer it medium to well-done.

Step 9
Pot-roast a shoulder instead.

Step 10
Once you remove it from the oven, wrap the haunch loosely in foil and rest it in a warm place for 20–30 minutes before carving.