ROAST FALLOW RUMP WITH A MARMITE AND CHIVE BUTTER

Ingredients

12PREP TIME: 35 MINUTES COOKING TIME: 25 TO 35 MINUTES

100G BUTTER

10G MARMITE

2TSP FINELY CHOPPED CHIVES

1 D-SHAPED VENISON RUMP

Take the butter out of the fridge and allow it to come up to room temperature until it softens. Once soft, place it in a bowl, add the Marmite and finely chopped chives and mix well. Lay out a piece of greaseproof paper and place the seasoned butter on it. Then roll the paper up to form a cylindrical tube and place in the fridge to set.

Take the rump and trim away a small layer of outer fat, leaving a 1cm covering over the meat. Score the remaining fat with a criss-cross pattern or thin lines to break it up a little. Heat up a pan, season the meat and place fat-down into the pan. As the pan heats, the fat will begin to render down so that you end up with a 5mm covering of crispy fat.

3Once the fat has rendered down, turn the meat over to seal the other side and use a spoon to baste the meat as it cooks. Cook to the level you would like (rump is best cooked no more than medium) and then remove the meat and place it on a warm plate to rest.

4Remove the butter from the fridge and cut it into thin slices (roughly 5mm squares) through the paper. Once cut, remove the paper. Slice the meat and, while still warm, add the butter to melt on top. Serve with plenty of seasonal produce.

New-season fallow bucks make for delicious venison, with a layer of fat that gives a crispy outer crust to the meat