Roast Venison with Cranberry Sauce

• 1 (4 lb) (2 kg) piece saddle of venison
• salt

Cuts for roasting can be taken from the fore-quarter or saddle, which is very sweet, or from the hind-quarter, which is considered more tender. Venison is a very lean meat and should be well-protected during roasting.

Rub the piece of venison with salt and cover with the trimmed streaky bacon rashers, or wrap a boned piece of mutton flank round the joint.

Place the joint in a co