Roast venison with juniper berries and herb crust

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. Grind the berries and peppercorns in a pestle and mortar.
3. Place the venison leg on a chopping board, sprinkle with salt and then the ground mix.
4. Add the thyme and rosemary. Then rub the leg with the olive oil and place on a baking tray and add the butter.
5. Add the crushed garlic and the onions to the tray (at the top of the joint).
6. Cook for 20 minutes, basting every 5 minutes.
7. After 20 minutes, reduce the temperature to 150°C/130°C fan/gas mark 2.
8. Cook for a further 30 minutes and continue to baste. These cooking times should leave you with a medium-rare dish.
9. Once cooked, place the leg joint on a wire rack with a tray underneath to catch the juices. Cover with tinfoil and rest for 20–25 minutes.

Chef’s tips: Use the juices from the baking tray to pour over the joint. If you’re making a sauce to go with the dish, you can add them to it. Perfect served with roast potatoes, cauliflower cheese, roast heritage beetroot and honey Chantilly carrots.