Method

Remove the venison haunch from your fridge 30 minutes before cooking.

Brush with oil and season with sea salt.

Sear on the hottest section of your barbecue until well coloured all over. This should take around 2 minutes.

Move over to a cooler section of your barbecue and continue to turn every 30 seconds until the internal temp hits 48c. Remove from the barbecue and allow to rest for 10 minutes.

Whilst your venison is resting, Place your blanched new potatoes and cherry tomatoes onto the grill, season well with sea salt, and allow to char and blister.

Remove the new potatoes once nicely coloured all over and the tomatoes once the skin starts to break.

Place a small frying pan over a hot section of your barbecue and add the beef fat.

Crack your eggs into the pan and fry until the edges are nice and crispy. Season the eggs and remove the pan from the heat. Leave your eggs in the pan for a few more minutes so the heat reaches and cooks the yolks.

Use a thin, sharp knife to carve your venison haunch against the grain and serve with all your barbecued sides.

Enjoy with plenty of your chimichurri.

Chimichurri

• Combine everything in a food processer and blitz until smooth.
• Season to taste with sea salt and tabasco