This is a roast venison recipe we received last summer during a trip to Scotland. It's very simple and delicious. Since venison can be a bit hard to find, especially when it's not hunting season, you can substitute it with beef. You'll see an ingredient called caul fat. It's a thin, fatty membrane, smooth and net-like, that wraps around the stomach, intestines, liver, etc., of lamb, pork, beef, and other animals. It's also known as lace fat or crepinette. You can buy it at butcher shops, but if you can't find it, you can substitute it in this recipe with very, very thin slices of bacon, enough to wrap the piece of meat.

Video: 3ca href="http://www.mis-recetas.org/video/show/1015-video-de-venado-asado-j-oliver" rel="nofollow" target="_blank"3eRoast Venison Video (J. Oliver)3c/a3e