1.5kg haunch of venison
50g butter
30g roasting herbs
Romesco: Whizz together till smooth 500g roasted red peppers, 100g flaked almonds, 2 tbsps red wine vinegar and honey, 50ml olive oil, garlic clove and salt
Steps
1. Start by placing a frying pan over a high heat. Add the butter and herbs.
2. Once bubblin, add you haunch of venison and sear each side for 2 minutes. Transfer to a roasting tin, add more butter and roast at 200 degrees for 40 minutes, basting half way.
3. Rest for 20 and carve thinkly. Serve with romesco.
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