Ingredients
8 total- 750 g of venison haunch
- 0.5 tsp of sea salt, plus a pinch
- 6 thyme sprigs, leaves picked
- 5.5 tbsp of extra-virgin olive oil
- 1 tbsp of coarse pepper
- 3 tbsp of red wine vinegar
- 3 bunches asparagus (approx. 24 spears), woody ends trimmed
- 80 g of watercress (optional)
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Evenly brush the venison with ½ tbsp oil. Season with the black pepper and the ½ tsp sea salt, pressing it into the meat to create a bit of a crust.
Step 2
Heat a large roasting tin on the hob over a medium heat and add 1½ tbsp oil. Lay the venison in the tin and cook very gently, turning every 3 mins, until beautifully crusted and coloured brown all over (this should take about 10-12 mins). Transfer to the oven and cook for 45 mins, or 1 hr if you prefer your meat well done.
Step 3
Remove the venison from the oven and add the thyme, 2 tbsp vinegar and ½ tbsp oil to the juices in the tin; stir and spoon over the meat. Leave to rest for at least 15 mins.
Step 4
Meanwhile, blanch the asparagus spears in a pan of boiling salted water for 1 min. Remove from the pan with a slotted spoon or drain in a colander.
Step 5
Bring a griddle pan to a moderate heat. Place the asparagus spears on the griddle, brush with 1 tbsp oil and season with a pinch of sea salt and freshly ground black pepper. Cook for 4-6 mins until coloured, turning halfway. Lift onto a dish and anoint with the remaining 1 tbsp vinegar and 2 tbsp oil.
Step 6
To serve, scatter the watercress, if using, on a platter. Slice the venison and arrange over the watercress with a drizzle of the venison juices and the asparagus alongside.