Last night we had our christmas dinner (working over christmas). I roasted a 3lb loin of venison that had been marinading in red wine, garlic, rosemary and thyme for 36 hours. I cooked it wrapped in bacon uncovered for 20 mins at 220C then covered it and reduced the heat to 170C for a further 30 mins. I'm not a fan of "bloody" meat so I had the outer cuts. There is still quite a bit left and I plan on taking some to work tonight. Any ideas on how I can reduce the bloodyness without it drying out too much? Cheers.