Roast Haunch of Venison

Roasting a leg of venison is no more complicated than roasting any other joint and the meat has a lovely delicate flavour, not at all overpowering. The only precaution it is wise to take is to cover it in caul, or pork back fat or lard it. The latter is not tricky but just means you have to have a larding needle and strips of pork back fat. It is very satisfying to see the bits of pork neatly stitched over the surface and feel confident that the joint will be succulent. Harrods and other go