Roast Haunch of Venison with Plum Sauce

1 haunch of venison- approx. 2.7 to 3.2kg in weight

To lard venison

225g back fat or very fat streaky pork or pork caul fat

For the marinade

1 dsp mixed fresh herbs, thyme, savoury, marjoram and sage

4 tbsp olive oil

110ml dry white wine

For the gravy

600ml beef or venison stock roux (optional – made from equal quantities of flour and butter cooked on a low heat for two minutes stirring occasionally)

To serve

Plum sauce (see recipe)

Plum Sauce

450g blood plums or damsons

225g sugar

2 cloves

2.5cm piece of cinnamon stick

25g butter

2 tbsp redcurrant jelly

110ml port