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Venison joints
£25.14 per kg
Venison is very lean and darker than beef, with a deep, slightly gamey flavour. Because there is almost no fat, roast it hot and fast to rare or medium rare and rest it well. Serve with redcurrant, juniper or a rich red wine sauce.
220°C for 15 min then 180°C for 12 min per 500g for rare. Rest 15 min. Take it out at 50–52°C internal
175–200g per person.