Roast venison with a chocolate crust

Method

Place all the crust ingredients in a food processor and whizz until crumb-like. Press into a dough, place between two sheets of clingfilm and roll it out the length and width of the venison joint. Set aside in a cool place.

Heat the oven to 150ºC (130ºC fan oven) gas mark 2.

Unless the venison is larded, heat a tablespoon of oil in a large frying pan over a high heat. Using a tea-strainer, dust the joint with the mustard and season it with salt and pepper. Sear on all sides for 30-60 seconds each until well-coloured, including the ends.

Transfer the venison to a roasting dish that holds it snugly. Unless it is larded, smear the butter over the surface. Roast for 50-60 minutes depending on its thickness, to leave it rare, until it registers 45-47ºC on a meat thermometer. If you have smeared it with butter, baste it halfway through. On removing it from the oven, loosely cover it with foil and let it rest for 15-20 minutes.

Heat the grill, skim the pan juices of fat, peel the top layer of clingfilm off the crust, lay it top-down on top of the joint and peel off the second layer of film. Press the remaining thyme into the surface and grill for 5-6 minutes or till golden. Thinly carve the venison. Some of the crust will fall off and soak up the pan juices, which is all to the good. Serve with the creamed mushrooms, redcurrant jelly and creamy mashed potatoes or a celeriac mash.