Rolled Venison flank with garden herbs
The flanks are an amzing muscle – really tough until slow cooked but packed with flavour. I urge you to try this, its so much better han grinding this great piece of meat.
Start with a good handful of sage and rosemary – blitzed up with 3tbs of olive oil and the juice of 1 lemon and 1tbs sea salt, and 2 cloves of garlic.
rub this mix on the inside of the flank, sprinkle liberally with salt and pepper, and roll the flank tightly lengthwise.
Tie with butchers string every 2 inches
Wrap it up tightly in clingfilm and tie the ends, Ideally vac pac, then cook at 100c for 4 hours in a waterbath or a low oven.
Remove the wrapping and finish the flank in a very hot oven, basting in olive oil and lemon juice, to form a crust on the meat.
Carve into 1 inch rounds – the fat should all have rendered out – and serve with a rich red wine sauce and some lovely winter vegetables.