PARSON'S VENISON

Preparation Method :

• Melt half the butter in a saucepan, add the onion and mushrooms and cook, stirring frequently, until the onion is soft but not browned. Stir in the ham and chives and season to taste. Leave to cool.
• Season the lamb inside and out with pepper, then spread onion mixture over inside. Roll up tightly and tie securely. Place in a large glass bowl or casserole.
• To make the marinade, mix remaining ingredients, except butter, pour over lamb, cover and leave in a cool place for 24 hours, turning occasionally.
• Remove the meat from the marinade, drain and dry. Reserve the marinade. Melt the remaining butter in a flameproof casserole. Add the meat and brown on all sides over medium to high heat.
• Pour in the marinade, bring almost to the boil, cover and roast at 180°C (350°F) for 2 hours, until the meat is tender, basting occasionally with marinade.
• Transfer meat to a warmed plate. Skim fat from surface of liquid, then boil rapidly until reduced. Remove bay leaf, adjust seasoning.
• Serve with meat.