• Flank of fallow deer
  • Handful of sage
  • handful of rosemary
  • 3tbs olive oil
  • the juice of 1 lemon
  • 1tbs sea salt
  • Seasonal vegetables


  1. Blitz a good handful of sage and rosemary with 3tbs of olive oil, the juice of 1 lemon and 1tbs sea salt
  2. Rub this mix on the inside of the flank and roll the flank
  3. Tie with butchers string
  4. Torsion with wrap
  5. Vac pack and slow cook for 2hrs on a low heat
  6. Remove the wrapping and finish the flank in a very hot oven to form a crust on the meat
  7. Serve sliced with winter vegetables