Chilli spiced butterfly of Roe deer or lamb

Serves 10 or 12

1 butterflied haunch roe deer or lamb, about 2.5kg (51⁄2lb)
4 cloves garlic
2 chillies
1 stick lemongrass
1 bunch coriander
2 tbsp maple syrup
5 tbsp vegetable oil
Black pepper to taste
2 limes
Sea salt

Bring the roe deer or lamb out of the fridge and give it two hours to reach room temperature. Then make the marinade: finely chop the garlic, chilli, lemongrass and coriander (include the coriander stalks but leave out the leaves).

Then pound them with a pestle or mix them in a food processor until they are a paste. Add the maple syrup and the vegetable oil, grind in plenty of pepper, and pour them into a big zip-lock bag.

Squeeze in the juice from the limes.

Then place the haunch of roe deer or lamb in there too, zip the bag shut and leave it, allowing the marinade to flavour the meat for 30 minutes.

When you are ready, season the haunch with a sprinkling of salt and put it on a medium barbecue or under a medium-hot grill.

Barbecue or grill for 15 minutes on each side, then remove and rest on a wooden board for a further 15.

Carve across the grain of the roe deer or lamb, into 30 or so slices and pile the meat on to a huge platter.

Serve with pak choi and sweet chilli sauce.

Venison racks: Peppered racks of venison with garlic potatoes

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