Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm. STEP 2. In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned.. Season and pour on enough olive oil to coat them. Pop the lid on the pan and shake until all vegetables are coated in oil. 5. Tip the vegetables into the roasting tin, add the thyme and roast in the oven for 10 minutes. 6. Meanwhile, pour some olive oil into a large frying or sauté pan and brown the venison. 7.

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2. Preheat your oven to 240°C/220°C fan/gas mark 8. 3. Season the joint with Dorset Sea Salt Natural Salt before cooking. 4. Place the onion, carrot and celery in a deep baking tray (you can use this for gravy later on). 5. Place the joint on top of your sliced vegetables and put the tray in the centre of the oven, then roast for 25 minutes. 6.. Venison haunch - these are usually available from smaller independent butchers or online. Depending on the type of deer the weight of a bone in leg can vary. As a rough guide a 1.3kg haunch will feed 4 people. Thyme - small fresh bunch of thyme.; Juniper berries - you can find these in the spice section in the supermarket.; Butter - salted butter for keeping the meat moist.