Preparing The Meat

1. Bone the meat or get your butcher to do this for you - you need it to be in one piece.
2. Remove any gristle and the skin covering the meat.
3. Mix together all the marinade ingredients and place the meat in them.
4. Keep in the refrigerator and turn the meat at intervals to ensure it is thoroughly marinated all over.
5. Best to leave it in the marinade for 2 days.

How To Make The Sauce/Gravy

The sauce is going to take a little longer to cook than your meat, so begin to make the sauce by:

1. Gently cook the bacon in a large heavy-bottomed saucepan along with any trimmings from the venison, the veal bone, chopped onion, and carrot.
2. Sprinkle the flour over this mixture and stir until the mixture begins to brown.
3. Add the crushed garlic, the strained marinade, beef stock, salt, and bouquet garni.
4. Cook over low heat without a lid for about 1 1/2 hours.
5. Add the pepper and continue cooking for another half an hour.

Cooking The Marinated Venison

1. About an hour before the sauce is cooked, preheat the oven to 450°F/230°C/Gas 8 and put a large roasting pan in the oven to heat.
2. Dry the venison with kitchen paper and brown it on all sides in a frying pan with a little oil.
3. Now take your venison and place it in the hot roasting pan and put it in the preheated oven and cook for about 50 minutes.
4. It will depend on how you like your meat, if you like it well done leave it for another 10 to 15 minutes.
5. When the meat is cooked to your liking, remove from the oven and allow to rest for 10 minutes before carving.
6. Strain the cooked sauce mixture into a saucepan and gently add the cream.
7. Simmer for a few minutes and blend in the jam/compote and your delicious sauce is now ready to pour into a warm sauceboat.
8. All that is left for you to do is enjoy your roast venison recipe with your favorite seasonal vegetables and a glass of French wine!

Bon Appétit!