Tonight, we’re having roast venison. The basic sort recipe that I’m following lives here; but I’ve made a few changes.
For the marinade, I went with a couple of glugs of oil, the zest and juice of a lime, a couple of generous pinches of freshly ground cumin, a small handful of juniper berries, a tablespoon or thereabouts of black pepper, a teaspoon or so of salt, and a couple of crushed cloves of garlic. (The cumin was added, lime switched in for lemon, and wine dropped). And for the rest of the ingredients… I didn’t bother.
Since it’s still in the oven, no pictures at this stage; but perhaps later on.