Instructions: Thinly cut potato chips to accompany (optional)

Heat half the oil for about 10 minutes until very hot in a small roasting tin in the roasting oven.

Rub venison with mustard.

Roll the meat in the hot oil then scatter the thinly sliced onions around the venison with the mushrooms.

Roast on the top runners at the back of the roasting ovenfor 30 to 35 minutes for medium rare (40 minutes well done).

Roll the hot venison in the chopped fresh herbs and place on a warmed serving platter with the mushrooms and onions.

Cover with foil and keep warm in the simmering ovenwhile you are making the dressing.

Add the remaining oil and vinegar to the roasting tin and warm on the simmering plate stirring.

Season and add lemon juice to taste. Serve with the thickly sliced venison. Accompany with potato chips.

For a spicier version of this recipe try rolling the hot venison in crushed peppercorns rather than the chopped fresh herbs.When buying venison make sure that it is suitable for roasting. If buying it in the supermarket it well state this on the packet. If purchasing venison from a game dealer ask for a loin of venison suitable for fast roasting. Older and less well hung venison is really only suitable for braising or slow roasting.

Serves 4

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