Moist and delicious venison with crispy potatoes and sweet and tart cranberry sauce: what's not to like?
Make the cranberry sauce by putting sugar, cranberries, port, 50g butter, bay leaves, balsamic vinegar and salt into a medium saucepan
Add the orange zest and juice before bringing to the boil and simmer for 20 minutes until thickened and glossy, stirring occasionally to prevent it from catching. If you would like it sweeter, simply add in more sugar
Preheat the oven to 180ºC, gas mark 4. Peel and chop the potatoes and place in a colander and hold under running water for 5 minutes to wash off the starch
Drain, place in a large pan, then cover with cold water. Add 4 thyme sprigs and 4 bashed garlic cloves. Bring to the boil, then simmer until very soft and starting to crumble (about 10 minutes). Drain carefully; leave to cool completely in the coriander
Put the beef dripping in a roasting tray large enough to hold all the potatoes in a single layer. Put in the oven for 15 minutes (once melted the fat should come about 0.5cm up the sides). Add the potatoes to the tray. Stir to coat in the oil and place back in the oven for 1 hour, gently turning every 20 minutes. After the first 40 minutes, add in the rest of the garlic cloves and sprigs of thyme
Preheat the oven to 210ºC. Remove the venison from the fridge; bring up to room temperature and finely chop the mushrooms. In a small pan, mix the chopped dried mushrooms, miso, 15g butter, mustard, garlic, thyme and parmesan. Put over a low heat to soften a little
With a sharp knife, trim any fat or membrane from the flesh of the venison. Season all over with salt then sear all sides in a hot pan
Remove from the heat then spread over the warmed mushroom mixture and transfer to a roasting tin
Roast for 15-20 minutes until it reaches and internal temperature of 53ºC. This is the best way to cook venison and will be just in between a rare and medium-rare cook. Leave to rest for at least 15 minutes
After an hour in the oven the potatoes should be golden brown and crispy. If not, keep cooking for another 10-20 minutes until they reach this point. Drain on kitchen paper and season with salt. Chop the venison, cover with the cranberry sauce, serve and enjoy!