A roast cut of venison makes a lovely party dish and there’s no mystery about the cooking just treat venison like beef.
Venison is dark with a close grain and has no natural covering of fat. To help overcome the dryness, first season the meat with salt and pepper, then rub the surface with 1-2 tablespoons oil, working the oil into the meat very thoroughly with your fingertips. Leave the meat to soak for several hours.
Alternatively, season meat with salt and pepper and wrap it in streaky bacon rashers. Or, spread some lard over the surface of the meat, being more generous than you would be with a cut of beef.
Marinate venison for several hours or overnight. Then pat dry and rub the surface with oil or wrap in bacon.
The natural covering of fat in other joints bastes the joint and as it cooks keeps the meat succulent. You can roast venison in an open tin with a tent of foil over the top, or use a covered roasting tin. Towards the end of the cooking time open the foil or remove lid and dust the joint with flour, then baste with the juices.
For cooking time, roast in an oven heated to 400°F (200°C) or Gas no. 6 allowing 20 minutes per 1 lb (450g) plus 20 minutes extra.
Venison drippings make a lovely gravy with a good gamey flavour. Try putting a tablespoon of flour in the roasting tin underneath the joint right at the start. During roasting it will absorb pan drippings and can then be used as a delicious thickener for the gravy.
Unlike other meats, venison should not be left to stand before serving, but should be carved in very thin slices immediately it is cooked. Serve on very hot plates. This way venison stays moist and juicy.
Redcurrant jelly or rowan jelly are the usual accompaniments for venison, but try Cumberland or cranberry sauce. A purée of chestnuts also goes very well with it.