The perfect roast for a special occasion! A recipe for marinated roast venison by food editor Blanche Vaughan. Before you start | Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy.

For the venison

  • 1.5kg butterflied haunch of venison 
  • 1tbsp oil

For the sauce

  • 150ml red wine 


  1. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
  2. Heat the oven to 200°C/fan oven 180°C/mark 6.
  3. Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade. 
  4. Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing. 
  5. Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.

Simple recipes for autumn gatherings by our food editor Blanche Vaughan

For the roast potatoes

  • 1kg roasting potatoes, peeled
  • 150ml olive oil
  • 4 sprigs rosemary
  • 8 garlic cloves, unpeeled


  1. Cut the potatoes into 4cm chunks. Bring a saucepan of well-salted water to the boil. Add the potatoes and boil until tender, then drain.
  2. Heat the oven to 200°C/fan oven 180°C/mark 6.
  3. Choose a roasting tray big enough to fit the potatoes in one layer with some space around them. Pour the oil into the tray and heat in the oven for 5 minutes until very hot. Carefully add the potatoes, rosemary, garlic and a generous sprinkle of flaked salt. 
  4. Roast for 25–30 minutes, until the potatoes are well browned and crisp.

Recipe by Blanche Vaughan