Season the venison with pepper and rosemary, seal in a hot pan.
Transfer to a hot oven (220 degrees centigrade) in a roasting tray on a bed of halved red onions for 20 minutes.
Turn the temperature down to 150 degrees centigrade and add 200ml of red wine into the bottom of the roasting tray.
Put back in the oven for an extra 10 minutes per 500g. Our joint weighed 1kg so it went in for 20 minutes, it fed about four.
Leave the venison to rest for 20 minutes, meanwhile make the sauce.
1tbsp balsamic vinegar
1 red onion (chopped)
200ml beef stock
200ml red wine
Melt the butter in a pan and add the balsamic vinegar and one onion from underneath the venison. Combine and then add the beef stock and red wine from the bottom of the roasting tray.
Reduce by half and serve with the venison. The sauce makes enough for two people as we had half the venison.