This is about the best recipe that I have ever used, do not use to much nutmeg.
Pot roast Venison in red wine sauce
Sear venison rolled joint in good quality olive oil with garlic and mixed herbs.
Add carrots, swede, parsnips and onions that have been finely diced and cook until soft.
Add a 1/2 teaspoon of ground nutmeg, salt and pepper.
Add 1/4 bottle of red wine and 1/2 pint of water.
Cook slowly in oven on moderate heat.
When cooked slice venison on to warm plate.
Put sauce on to heat and reduce, add a knob of butter to thicken and season if required.
Pour over meat and serve.