Renowned wild food chef Mike Robinson shares one of his favourite seasonal venison dishes.
Photographer / CHARLIE SAINSBURY-PLAICE
1 shoulder of roe, on the bone
A baking tray full of Maris Peer potatoes
A bulb of garlic
Half a dozen sprigs of rosemary
Half a dozen sprigs of thyme
Grilled spices (ground paprika, white pepper, cayenne)
For the glaze
2 tbsp wholegrain mustard
2 tbsp balsamic vinegar
2 tbsp honey
1. Preheat the oven to 150°C.
2. Stab the venison shoulder with a sharp knife and stud with short sprigs of rosemary and sliced cloves of garlic.
3. Season the shoulder generously with salt and the grilled mixed spices, then pour over a good glug of olive oil.
4. Wrap the joint in baking parchment, then wrap in two layers of tin foil so you have a sealed parcel.
5. Cook at 150°C for three hours, then an extra hour at 200°C.
6. Whilst the shoulder is cooking, half the potatoes lengthways, throw in a baking tray and pour over olive oil.
7. Add crushed whole garlic cloves, thyme and rock salt, and cook at 225°C for 30 minutes or until crisp-skinned and soft in the middle.
8. Remove the venison from the oven, cut open the foil and remove the shoulder blade – this will slide out very easily.
9. Mix the mustard, balsamic vinegar and honey together to form glaze, then pour over the shoulder before returning to the oven or grill for 15 mins at 220°C.
10. Reheat potatoes if necessary and serve alongside the venison on a sharing board.