1 haunch of venison (about 1.5kg)
3 cloves of garlic, peeled and sliced
3 shallots, peeled and sliced
5 crushed juniper berries
fresh rosemary
2 bay leaves
sprigs fresh thyme
350ml red wine


Get your game dealer to remove the bone from the leg and place it (the meat!) in a large bowl. Keep the leg for stock.
Mix the shallots, garlic and herbs with the red wine and crushed juniper berries.
Pour over the haunch and rub in turning the meat over to give a good coating. Cover and put in a cool place turning and pouring the liquid over the meat every so often..
Leave for at least 24 hours or up to 48.
4 hours before you are ready to bbq, bring the meat up to room temperature. Then dry off the marinade and brush with the oil. Bbq on a high heat browning all over then if you can reduce the heat slightly to cook for a further 20 minutes turning over occasionally.
Allow to rest for 5 minutes before carving. Serve with hot pepper jelly.