With Rustic Potatoes
- 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
- Olive oil
- Black pepper
- Rock salt
- Grilled spices (ground paprika, white pepper, cayenne)
For the glaze
- 2 tbsp wholegrain mustard
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- Preheat the oven to 150°C.
- Stab the venison shoulder with a sharp knife and stud with short sprigs of rosemary and sliced cloves of garlic.
- Season the shoulder generously with salt and the grilled mixed spices, then pour over a good glug of olive oil.
- Wrap the joint in baking parchment, then wrap in two layers of tin foil so you have a sealed parcel.
- Cook at 150°C for three hours, then an extra hour at 200°C.
- Whilst the shoulder is cooking, half the potatoes lengthways, throw in a baking tray and pour over olive oil.
- 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.
- Remove the venison from the oven, cut open the foil and remove the shoulder blade – this will slide out very easily.
- 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.
- Reheat potatoes if necessary and serve alongside the venison on a sharing board.