Marinading for 24 hours, as in this traditional Scottish recipe, brings out the delicious flavour and prevents the meat from being dry.

INGREDIENTS
1.5 - 2kg (3½ - 4½lb) piece of venison, saddle or haunch
175g (6oz) softened butter
25g (1oz) plain flour

Marinade
300ml (½ pint) red wine
1 carrot scraped and sliced
1 medium onion, peeled and sliced
1 sprig thyme
1 bay leaf
1 tsp peppercorns
2 tbsps wine vinegar
2 tbsps olive oil
1 garlic clove
2 tsps soft brown sugar

Preparation time: 20 minutes, plus cooling and marinading

Cooking time: 2 - 2½ hours

Oven: 180ºC, 350ºF, Gas Mark 4

1. The day you intend to serve the venison, boil all the marinade ingredients together for 20 minutes. Allow to cool.

2. Place the venison in a large china or glass bowl, pour over the marinade and stand in a cool place for 24 hours. Turn the joint and spoon the marinade over it from time to time.

3. When ready to cook the venison, remove it from the marinade and drain. Spread it with the softened butter, lay in a roasting dish and roast in a preheated moderate oven for 2-2½ hours. Baste twice during the cooking time.

4. Remove the venison from the roasting tin and keep warn on a serving dish. Pour off any surplus fat from the tin and stir the flour into the pan juices over a gentle heat. Strain the marinade liquor and add it very gradually to the roasting tin, beating with a wine whisk until smooth. Taste for seasoning and then simmer for 5 minutes. Serve separately.

9. Carve the meat into 1cm (½ inch) slices and lay it on a preheated dish. Spoon over a little of the sauce, and serve the rest separately.