Recipe of the week: roasted venison breast with mint sauce

Taken from Join the Greener Revolution by Ollie Hunter (£14.99, Pavilion)

The breast of a venison is one of those parts that normally gets minced or ground because, to be honest, it does take a bit of cooking. But if you can master this simple recipe, it will turn out tender and delicious. This recipe is a take on the Italian peasant food porchetta, which is a rolled and stuffed pork shoulder or belly that has been slowly cooked for hours. It's then either served hot as a banquette centrepiece or sliced and served cold in ciabatta sandwiches.