1 kg piece of cleaned venison leg - topside or inside round
1 1/2 cups fresh bread crumbs
1 cup fresh herbs; parsley, tarragon, chervril, marjoram, thyme
1 clove crushed garlic
1 tsp mustard
50g of butter or oil
Salt and pepper
Sear the venison all over in a heavy roasting dish. Remove any oil residue with a paper towel.
For the crust
Blitz herbs, garlic and breadcrumbs in a food processor. Add the egg and process further. Add a little water if needed to form a spreadable paste. Season and apply with a spatula to cover the top of the meat .
Roast at 180ºC for 20 minutes, remove and let rest. Slice carefully across the grain and serve with a selection of vegetables.