Venison pairs well with earthy flavours, so this black pudding crust is an ideal partner. While most will bring the meat up to room temperature before cooking, I tend to place in in the oven or BBQ straight from the fridge, it helps to keep the crumb intact. Venison should ideally be served medium rare at a core temp of 57c. Game meats can be very dry if cooked longer.

500g saddle of venison
140g black pudding
70g brioche bread, a few days old is better or dry it out in the oven at 150c for 15 minutes
30g dijon mustard
20ml oil for frying
30ml oil for roasting

In a pan on a high heat, quickly sear the venison off on all sides and place to one side to cool
Whizz the brioche and black pudding together in a food processor and then spread out on a plate or baking tray
Brush the venison all over with the dijon and then roll in the brioche and black pudding crumb until it is well coated
Place in the fridge for 30 minutes for the crumb to firm up
Set the oven at 170c (fan), 180c (normal) or BBQ up for indirect cooking at 180c
Take the venison out of the fridge and place on a roasting tray, drizzle with the oil
Cook the venison for 30 - 35 minutes or until the core temperature reaches 57c, keep checking the temp from about 25 minutes onwards
Allow the meat to rest in a warm place for at least 15 minutes before serving