Roast of venison with herb crust and new vegetables


1 kg piece venison topside or inside round

50 gms of butter or oil

1 cup chopped fresh herbs: parsley, tarragon, chervril marjoram, thyme

1 clove crushed garlic 

1 ½ cups fresh bread crumbs

1 egg salt and pepper seasonal vegetables

Heat oil in a heavy based pan and sear the venison on all sides to develop a good brown colour. For the crust, chop the herbs and mix together with the garlic and breadcrumbs. Add the egg and combine further. It should form a malleable paste - add a little water if it is too dry. Season with salt and pepper and coat the top side of the seared venison in a layer about 1 inch thick, patting to ensure it adheres to the meat. Roast in a moderate oven at about 180 ̊for 25 minutes. Remove and rest. Slice carefully across the grain and serve with a jus and a selection of seasonal vegetables.