Roast Venison       Serves 4
A lump of Venison (or fillet beef,
 ,   rack of lamb, etc)
4 cloves of garlic (minced)
3 dsp Honey
salt and pepper
bottle red wine
1 dsp dijon (or other) mustard
1 red pepper (finely diced)
1 onion (finely diced)
1 dsp mixed herbs (fresh if poss)
Mix the honey, wine, herbs, mustard, salt and pepper in a bowl and add the meat. Soak the meat overnight if possible in the fridge. Remove from the liquid and roast covered in tin foil for 1-1 hours 180c until cooked. Remove the meat from the pan and, using the pan on the stove top, fry an onion in the juices for 2 mins. Add the red pepper and garlic and fry for a further 2 mins. Add the marinade and boil until it reduces. Thicken with cornflour if nescessary. Serve as gravy.