Pat the venison roast dry with paper towels.

Coat the meat thoroughly in the marinade.

Let it chill in the fridge for at least 4 hours, but ideally overnight.

Remove the meat from the fridge 1 hour before cooking to bring it to room temperature.

Preheat your oven (or air fryer) to a low 120c.

Wipe off excess marinade (to prevent steaming) and season generously with salt.

Place the roast on a wire rack over a baking tray. Roast for 20 minutes then remove from oven

The Searing Finish

Heat a pan over high heat with a little oil

Sear the roast for 60 seconds per side, to develop a dark, flavourful crust.

Toss a knob of butter and an extra sprig of thyme into the pan for the last 30 seconds, spooning the foaming butter over the meat.

The next step is very important..

Transfer the roast to a plate and tent loosely with foil.

Rest for at least 10–15 minutes. This allows the fibres to relax and reabsorb the juices. The meat will carry on cooking during this time and a nice medium should be achieved.