Venison Haunch with Cranberry Sauce | Festive Autumn Game Roast

Trim any sinew and silver skin from the venison haunch, rinse it, and pat dry with paper towels. Cut the smoked bacon into thin strips, then lard the meat with them using a sharp knife. Finely chop the onion and garlic, and lightly crush the juniper berries with the flat of a knife.

Rub the meat thoroughly with 1 tsp salt and 1 tsp black pepper.

Heat 2 tbsp lard in a heavy cast-iron pot, and sear the larded venison haunch on all sides until nicely golden brown to lock in the juices (approx. 6–8 minutes).