Cook it like venison. Slow, red wine, mushrooms, garlic, carrots..its magic
This ^^^
I've only done it once, got it handed to me by a neighbour. I pulled the skin, took the crown off and popped it on a trivet of root veg, port, red wine and orange peel with some star anise, cloves, peppercorns and cinnamon stick. Quite Christmassy when cooking but I popped it on the hob, tightly covered in double foil to bring to the boil, then as soon as it was boiling, I put it in the oven at 180c for 2 hours. Then I took it out and rested, covered for 50 minutes. It was amazing. I think possibly tr