Pot roast

I spent a long time writing a post about the ethics of cannibalism among shipwrecked sailors, but unfortunately accidentally cancelled it before posting while attempting to correct my blog tags for the Code Napoleon.

So here instead is a picture of my Monday Sunday-lunch (delayed from yesterday):


I managed to pot-roast a £10 joint of venison very successfully while I was out singing; I was given the instructions when I bought it to 'roast for 20 minutes per pound', but as it was only just over a pound in weight to start off with that didn't seem like a very good idea. (Twenty minutes in the oven would barely reheat a precooked dish.)

So I pot-roasted it for two hours instead, in half an inch of water with some onions and beetroot. I don't know if I should have removed the string tying up the rolled joint first, but I didn't, which led to some interesting moments when trying to slice it!

Definitely a success, with some delicious (albeit beetroot-pink) resulting gravy.