The preparation of this seemingly complex dish involves a simple spice rub, a quick sear on high heat, and a brief roast in ...

Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. 1. Make the pot roast: Preheat the oven to 250 ...

We are lucky to have beautiful venison meat ... some salt and pepper. Roast for 2 minutes. Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 15 minutes.

For the venison loin, take the four portions of ... Allow to rest, remove from the bag and seal in foaming butter. Alternatively, roast in the oven at 180°C/350°F/Gas Mark 4 for 6 minutes ...

Sear venison backstrap to seal in its juices, then roast and serve medium-rare with ... such as her whole stuffed pumpkin with mushroom risotto or oven-baked butternut stuffed with rice, orzo ...