Coffee-marinated roast venison saddle

Method

1. Mix all the marinade ingredients in a bowl or container large enough to fit the venison in. Season the venison liberally with salt and pepper, then coat in the marinade and set aside for 1 hour at room temperature or for longer in the fridge (up to 24 hours).
2. Heat the oven to 210°C fan/gas 8. Put the carrots, onions, orange and thyme in a high-sided roasting tin. Remove the venison from the marinade, brushing off the excess and sit it on top of the veg. Dot over the goose or duck fat. Roast for 20 minutes, then reduce the temperature to 170°C fan/gas 5. Roast for 15 20 minutes more, or until the core temperature reaches 56°C on a probe thermometer for medium-rare.
3. Lift the venison onto a plate, cover with foil and leave to rest for 20 minutes. Set the orange halves aside, then put the roasting tin over a medium heat. Sprinkle in the flour and cook, stirring, for a few minutes. Pour in the stock a little at a time to make a gravy. Bubble until thickened and glossy (about 10 minutes), then squeeze in the orange juice and season. Strain the gravy, reserving the veg. Serve the venison with the veg and gravy alongside your potato dish of choice.