1. Prepare the oven and venison

Preheat the oven to 200°C conventional / 180°C fan.

Remove the Cowal Deer venison roasting joint from its packaging and pat dry with kitchen paper. Rub with 1 tablespoon of olive oil, sea salt and black pepper.

Keep the joint refrigerated until shortly before cooking.

2. Prepare the roasting vegetables

Peel and cut the potatoes into evenly sized roasting pieces. Parboil in salted water for approximately 8–10 minutes, then drain thoroughly and shake gently in the colander to roughen the edges.

Place the carrots and parsnips in a separate roasting tray with the remaining 2 tablespoons of olive oil, rosemary and seasoning.

Toss the potatoes with 1 tablespoon of olive oil in another roasting tray.

3. Brown the venison

Heat a heavy-based frying pan over a medium-high heat.

Brown the venison joint on all sides for approximately 6–8 minutes in total, turning carefully to develop a golden crust.

Add the crushed garlic, rosemary, thyme and 30g butter towards the end. Spoon the melted herb butter over the meat.

4. Roast the venison

Transfer the joint to a roasting tin with the garlic, herbs and buttery cooking juices.

Place in the preheated oven and roast, checking the internal temperature regularly with a clean meat thermometer.

For a 1.2–1.5kg boneless roasting joint, allow approximately 45–75 minutes as an initial guide. The actual time will depend on the cut, thickness, oven and preferred doneness.

Follow the cooking instructions supplied with the joint. For a fully cooked result, use a verified safe core temperature and holding time, such as 70°C for 2 minutes. Rolled or mechanically tenderised joints must be cooked thoroughly throughout.

5. Roast the potatoes and vegetables

Place the potatoes in the oven for approximately 45–55 minutes, turning occasionally until crisp and golden.

Roast the carrots and parsnips for approximately 35–45 minutes, turning halfway through.

If oven space is limited, begin the potatoes before the venison and add the other vegetables later. Adjust the timing so everything is ready together.

6. Rest the venison

Remove the cooked joint from the oven and transfer it to a warm plate or carving board.

Cover loosely with foil and allow it to rest for approximately 15–20 minutes before carving.

Reserve any cooking juices from the roasting tin for the gravy.

7. Prepare the red wine gravy

While the venison rests, melt 1 tablespoon of butter in a saucepan over medium heat.

Add the finely chopped onion and cook for 4–5 minutes until softened.

Stir in the plain flour and cook for approximately 1 minute, stirring continuously.

Gradually pour in the red wine, stirring to prevent lumps. Simmer for 3–5 minutes, then add the beef stock, Worcestershire sauce, redcurrant jelly and reserved roasting juices.

8. Finish the gravy

Simmer the gravy for approximately 10–15 minutes until slightly reduced and rich in flavour.

Season with salt and freshly ground black pepper.

For a smooth gravy, strain through a fine sieve before serving.

For an alcohol-free alternative, replace the wine with additional beef stock and a small splash of red wine vinegar.

9. Carve and serve

Using a sharp carving knife, slice the rested venison joint across the grain.

Arrange the slices on a warmed serving platter with the golden roast potatoes, carrots and parsnips.

Serve with the warm red wine gravy and your favourite seasonal greens.