top of page

Venison Joint

shutterstock_1277183104 (1).jpg

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

bottom of page