Roast Haunch of Venison

The location in which I cooked this – a vast white-tiled kitchen with teak doors and brass fittings and coal ranges – is the sort of place Escoffier would have been at home in around the turn of the century in some reasonable-sized hotel with a brigade of chefs. But this was just the kitchen of a Scottish laird’s house where the green baize door still exists and old retainers make cream in the dairy or pluck game in the larder!!