Screenshot 2015-04-07 12.43.08Serves 4


1 small venison haunch (1kg), 1 head of smoked garlic (chopped), 1 bunch of lemon-thyme (chopped), Milled salt & pepper.




  1. Pre heat the oven to 220ºC
  2. Score the hauch and rub in the salt and pepper
  3. Heat a roasting tray on the stove and sear the hauch both sides until caramalising starts
  4. Remove from the stove and rub in chopped smoked garlic and the thyme
  5. Place roasting tray in the oven for fourty five minutes for a rare-medium finish
  6. Remove from the roasting tray and rest for a minimum of twenty minutes
  7. Carve the hauch once rest time has lapsed