• 1 large haunch of venison, well hung but not "high," approximately 4 lbs. (2 kg)
• 2 bottles of dry white wine
• 2 peeled shallots, thinly sliced
• 4 small bunches of lavender leaves (rosemary can be substituted)
• 1 bay leaf
• 4 oz (125 g) beef dripping or butter

Choose a deep dish and put all the ingredients into it, crushing the bay leaf, and allow it to marinate for at least 48 hours, turning the joint at least three times a day. Take a deep roasting dish, smear the venison liberally all over with the beef dripping, put it into the roasting dish, pour 1/2 pint (1/4 l) of the marinade over it and roast at 375°F (190°C) or gas mark 5 for 3-4 hours or 25 minutes to the pound, basting frequently with some of the remainder of the warmed marinade and also with the roasting pan juices. When cooked, place on a hot dish in a warm oven, pour away any surplus fat from the pan juices and transfer them to a saucepan, boil up and reduce to half the quantity and serve with the venison in a sauce boat or écrèmeuse. Redcurrant jelly is the usual accompaniment.