• Heat the oven to 130-140°C

  Season the venison rump with plenty of salt and pepper. Place in a roasting dish with the garlic and rosemary.
• Drizzle some oil over the meat, cover with tinfoil and place in the oven for 45 minutes.
• Remove from the oven around 20 minutes before serving. Melt a knob of butter in a heavy pan and add a tablespoon of olive oil.
• When sizzling hot, add the rump and sear for approximately 10 minutes until nicely browned all over. Remove from the pan and leave to rest for 10-15 minutes.
• When ready to serve, slice the venison rump into ½ to 2-centimetre- thick slices.
• Serve with mash or roast potatoes and your favourite sides with a good helping of gravy.

For the mash

• Place the potatoes in the oven at 150°C for around 1 hour until soft inside.
• Add the butter and cream to a pan and simmer while stirring until thickened. Season with the salt and white pepper.
• Take the baked potatoes out and cut into halves.

  Spoon the inside of the potatoes into a ricer/sieve and push through to ensure a silky smooth consistency.
• Put the potato mash into the emulsion on the lowest possible heat and gently fold using a rubber spatula until the potato has absorbed all the emulsion and is silky smooth.