Instructions

• 1 - Marinate Venison:
  Mix olive oil, crushed garlic, rosemary, thyme, salt, and pepper. Rub onto venison leg and let marinate at room temperature for 15 minutes.
• 2 - Prepare Kumara:
  Peel and cut kumara into chunks. Toss with a tablespoon of olive oil and a pinch of salt in a bowl.
• 3 - Preheat Oven and Arrange:
  Preheat the oven to 180°C (350°F). Place venison in the roasting pan with a little water, arrange kumara chunks around it.
• 4 - Roast:
  Roast the venison and kumara uncovered for about 75 minutes, basting periodically with pan juices. Add honey glaze in the last 10 minutes if using.
• 5 - Rest and Serve:
  Remove venison and kumara from oven; let venison rest for 5 minutes before slicing. Serve with lightly steamed silverbeet if desired.