A nice simple recipe for when you have meat that would traditionally be tough or dry

Ingredients:

A venison or non-fatty roast, I’ve done this with an impala shoulder and unspecified venison shoulder from the butcher (I suspect it was red deer based on it’s size)

Prunes or other dried fruit, apricots, dried apple or craisins could work brilliantly

Garlic (whole cloves)

Anchovies

A jar of peanut butter, can be crunchy or smooth

maybe some rosemary spears but these are optional

That’s it.

Method:

Make incisions an inch or so deep all over the roast and into each incision insert an anchovy fillet (these melt away and just add seasoning there is no fishy flavour) a piece of your dried fruit and a clove of garlic.

Cover the whole roast in peanut butter (most of it will fall off during the carving process but it keeps the meat incredibly tender and moist) and then wrap in aluminium foil.

Slow roast for as long as you choose but this is better cooked through than served pink as the flavour will penetrate deeper and why waste a roast you could eat pink on this recipe save it for one of those tougher cuts.

I hope you enjoy it let me know how you get on.

TTFN

Mr Bunny Chow