Pot-Roast Haunch of Venison

Two of the finest roasts I have ever eaten have been venison. One was a saddle of venison which was larded, marinated in port, olive oil, wine, herbs and spices, and then roasted in a hot oven for about 15 minutes per 1 lb / 455 g, basting frequently. The other was this dish, cooked for me by a S