Preparing The Meat

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

• Gently cook the bacon in a large heavy-bottomed saucepan along with any trimmings from the venison, the veal bone, chopped onion, and carrot.
• Sprinkle the flour over this mixture and stir until the mixture begins to brown.
• Add the crushed garlic, the strained marinade, beef stock, salt, and bouquet garni.
• Cook over low heat without a lid for about 1 ½ hours.
• Add the pepper and continue cooking for another half an hour.

Cooking The Marinated Venison

• 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.
• Dry the venison with kitchen paper and brown it on all sides in a frying pan with a little oil.
• 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.
• It will depend on how you like your meat, if you like it well done leave it for another 10 to 15 minutes.
• When the meat is cooked to your liking, remove from the oven and allow to rest for 10 minutes before carving.
• Strain the cooked sauce mixture into a saucepan and gently add the cream.
• Simmer for a few minutes and blend in the jam/compote and your delicious sauce is now ready to pour into a warm sauceboat.
• 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!