a sika calf ,head shot dead before it hit the ground ,cleaned and bled on the spot allowed to cool for 12 hours skinned and in the cold room for no more than 5 days , a leg, slow roasted in olive oil black pepper a glass of red wine covered with two big oranges sliced then tin foil . roast parsnip carrot and slices of spuds in some of the cooking juice . mashed spuds ,deep fry long chips of parsnip tin as you can cut .try a little mint sauce with the venison .make your gravy from cooking juice. o and more red wine .my favourite meal of all .