Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Venison is lean, well-flavoured and tender if it has been properly hung. Ask the butcher for the bones with the loin.
Preheat the oven to 250°C/475°F/gas 9. Cut the meat into 12 small steaks, brush them with olive oil and reserve.
Chop the carrots, onion and parsley roughly and put in a roasting pan with the bones and the remaining olive oil. Brown in the