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 sear on all sides in a hot pan. Roast covered in tin foil for 25 mins at 200c until cooked. Remove the meat from the pan and leave to rest. In the pan, 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.