ROAST OF THE MONTH
PHOTOGRAPH GARETH MORGANS FOOD STYLING SOPHIE AUSTEN-SMITH STYLING MORAG FARQUHAR
Pot-roasting is definitely the way to go with a venison haunch. The slow, moist cooking melts the fat and softens the connective tissue without drying out the meat, leaving you with a juicy, flavoursome roast. We serve the venison with crushed new potatoes. Crushing gives them the glorious crispy edges that they don’t get when roasted whole. IVAN TISDALL-DOWNES, HEAD CHEF AND CO-FOUNDER OF NATIVE RESTAURANT