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Ingredients
1.5 kg venison shoulder
1 tbsp olive oil
1 small bunch rosemary
3 garlic clove thinly sliced
4 small anchovy
Equipment
frying pan
oven
knife
Directions
Heat oven 220C/200C fan/gas
Weigh the meat (if you dont know the weight already) and calculate the cooking time: 15 mins per 450g for rare, 20 mins for medium and 25 mins for well-done.
Place the meat in a roasting tray, rub all over with the oil and season generously with salt and pepper. Use the tip of a sharp knife to make incisions all over the joint, then in each one insert sprigs of rosemary with a sliver of garlic and piece of anchovy, if using.
Put the meat in the oven for 10 mins, then turn down to 180C/160C fan/gas
Now roast for your calculated time, basting the meat occasionally with any pan juices.
Remove from the oven and rest the joint for at least 15 mins before carving.
