Roast Venison from the New Forest

On my last trip to Sunnyfields Farm Shop and Market, I picked up a pack of Venison rump steak.  I have to say that I am something of a fan of Venison, it's got a great flavour and it naturally very lean.  So, this is what I bought:

And out of the wrapper:

I'm not a butcher, but to me that looks like a good bit of bit of meat!  To make a nice roast from this, I lightly seasoned the meat with salt and pepper and then sealed it in a very hot frying pan.  This simply involves putting a little oil in the pan and getting it nice and hot, but not smoking.  Then, simply place the meat in the pan and leave it alone for a minute or so.  Then, turn onto the other side and leave for about a minute or so.  Keep turning until all the sides have been browned:

Here, I have placed some carrots, a chopped onion and 4 cloves of garlic, roughly chopped.  I added some cold pressed rape seed oil over the vegetables and then placed the sealed meat on top.  Put this in an oven at 180C, for about 45 to 50 minutes.  The exact cooking time will vary depending on the size of the joint of meat of course.  The best way to tell if it is cooked is to push a metal skewer into it, at the thickest point and check that the juices coming out are clear.  If not, then it needs another 10 minutes or so.  Once it's cooked, remove it from the over, cover it with more kitchen foil and leave it to rest for about 5 to 10 minutes.  This helps to ensure that the meat will be nice and tender.

When rested, slice thinly and serve!