Roasted Venison with Smoked Garlic

Ingredients

1	Garlic, bulb of smoked
3	Shallots, sliced
3 Tbsp	Extra virgin olive oil
500 g	Venison, boneless roast (Main)
1 to taste	Freshly ground black pepper
2 sprigs	Fresh thyme
1	Red capsicum, seeded and thickly sliced
1	Green capsicum, seeded and thickly sliced

Jus

1 cup	Beef stock (Main)
¼ cup	Red wine
1 clove	Crushed garlic, smoked
1 tsp	Chopped thyme

Directions

1. Preheat the oven to 200 degC.
2. Remove the cloves from the garlic bulb and peel.
3. Combine in a small roasting pan with the shallots, one tablespoon of the olive oil and freshly ground black pepper.
4. Place in the oven for five minutes.
5. Meanwhile, brush the venison with olive oil. Sprinkle with black pepper and thyme leaves.
6. Place the venison on the garlic and shallots and roast for 15 minutes. Add the peppers.
7. Continue roasting for 10 minutes. Remove, cover with foil and rest for five minutes before slicing and serving.
8. Meanwhile, boil the ingredients for the jus rapidly, until reduced by half. Strain and serve with the venison.