Venison, also known as deer, is best roasted with the bone in. It's flavoured by the marrow, so if you can, buy the haunch or saddle with the bone in. Many people will tell you to marinate the venison for up to two days in a wine-based marinade, but alcohol can dry out meat, so it's best to let the meat do the work on its own. A great venison roast is achieved by simple preparation and minimal cooking time.
Ask your butcher to suggest the proper amount of venison depending upon your needs. 226 to 284 g (8 to 10 oz.) per serving ought to be sufficient, but it depends upon what the butcher has available. That said, leftovers are delicious eaten cold.
Preheat the oven to 221 degrees Celsius (430 degrees Fahrenheit).
Season the venison to taste with salt and pepper. On the hob, melt the butter in a roasting tray and smear the butter all over the venison. Brown the venison in the butter over medium heat.
Place the venison into a roasting tray and put the roasting tray into the preheated oven. If cooking a saddle, place the saddle rib-side down. Roast for 20 minutes.
Lower the heat to 149 degrees Celsius (300 Fahrenheit) for 10 to 12 minutes per 450 g (per pound) for medium-rare, or 16 to 18 minutes per 450 g (per pound) for medium to well-done.
Wrap the cooked venison in some loose tin foil and let it rest for at least 20 minutes; up to 30 minutes for a well-sized haunch.
If you would like, add about a glass of red wine to the roasting pan when you reduce the heat.