RECIPE:

• Your oven must be cold (do not preheat it, as venison is a delicate meat).
• Peel the potatoes, then cut them into cubes and spread them out in a dish to make a bed for the roast.
• Chop the onions and shallots and place them in the dish with the potatoes.
• Drizzle a little olive oil over the garnish.
• Add 2 peeled garlic cloves to the roast.
• Place a knob of butter on the roast.
• Place the roast on the bed of potatoes, onions and shallots.
• Add a glass of water so that the bed of potatoes is covered.
• Add thyme and rosemary to the roast.
• Cover the dish with aluminium foil, making sure it does not touch the meat (tip: place a few cubes of potato on top of the roast).
• Place the dish in the oven for 1 hour at 160 degrees.
• At the same time, fry the porcini mushrooms in a pan with olive oil and the two cloves of garlic, chopped into pieces.
• Once the cep mushrooms are cooked, add them to the dish.
• After an hour of cooking, check the centre of the roast to ensure it is pink; if necessary, continue cooking.
• Once the roast is cooked, set your oven to ‘grill’ mode for 10 minutes to brown the outside of the roast.