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Venison has very little fat so I prepare the roasting dish with a bed of sliced onions and a little water.
If I can get hold of a bit of breast of lamb I often cover the venison joint with this - makes a wonderful addition and keeps the venison moist.
I roast on a medium heat 20min/lb. Check half way through that it has not dried out top up if necessary. The juices left in the pan make wonderful gravy
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