Grandma Dixon’s Clay-Baked Venison Roast

SpotX Wild Foods Recipe from Ian Dixon
Prep:6 hours Cook:3 hours Difficulty:2

Ingrediants:

• 1 small haunch of venison (sika or fallow).
• 3-4 cups plain flour.
• Water.
• Salt and ground black pepper.
• Zest of two lemons.
• ½ cup fresh thyme leaves.
• 1 cup fresh sage leaves.
• 8-10 cloves garlic, peeled.
• 150 ml olive oil.

Directions:

• Put lemon zest, herbs, garlic, salt and pepper in a blender.
• Rub mixture all over the meat.
• Allow meat to absorb flavours of rub for up to 6 hours.
• Create a thick dough with the flour and water.
• Roll out to create a piece large enough to envelope whole haunch.
• Pinch edges together to create an airtight wrapping.
• Place in a large roasting dish and cook in the oven at 180°C.
• Allow approximately 25-30 minutes per 500 grams.
• To test, insert a thin-bladed knife into the thickest part of the joint.
• If the juice runs a pinky-clear colour, it is ready.
• Allow the meat to stand for 10-15 minutes before removing crust.
• The juices left in the pan make for a tasty gravy.