(serves 6 to 8)

Farm raised venison is reasonably available now from butchers and supermarkets and is worthwhile ringing a change with. It is low in fat, quick cooking and very delicious. Denver leg is a generic name adopted by the deer industry to cover all the leg cuts of the deer and is always better priced than shortloin.

INGREDIENTS

METHOD

• Trim venison of all silver skin. Your butcher may do this for you.
• In a bowl large enough to hold the venison combine olive oil, chopped herbs, balsamic vinegar and pepper. Add venison and marinate for 3-4 hours, or overnight.
• Preheat oven to 220oC. Remove venison from marinade, pat dry with paper towels and place onto a low-sided roasting tray.
• Place in oven and roast venison for 8-15 minutes depending on the thickness of the pieces*1.
• Remove venison from the oven, cover venison in tray with a heavy tea towel and rest away from the heat for 5-10 minutes so that the juices have the opportunity to distribute through the meat.
• Carve venison into 3/4 cm thick slices and season to taste with salt and pepper.
• Arrange on a platter or individual plates and drizzle a little Vinaigrette over venison and scatter with Parmesan. Garnish with Italian parsley or chives and serve with Gratin of Mash Potatoes and Fennel, Rocket and Orange Salad Note: *1 As a general rule of thumb allow 3 1/2 minutes per 1 1/2 cm thickness for rare venison, or 4 1/2 minutes per 1 1/2 cm thickness for medium-rare venison.