Venison Haunch Recipe

Fixings •   1 x 500g bundle of beetroot, managed, stripped and cut into wedges around 1.5cm wide •   4 sound leaves •   6 twigs of thyme •   4 tbsp olive oil •   1.3kg moved venison backside joint •   4 juniper berries, ground or cleaved •   12 echalion shallots, stripped •   50g delicate margarine •   250ml […]