Venison Haunch Spun Over Fire with Rum Salmuera and Wild Chimichurri - The Salt Box

Ingredients

• 80 ml spiced rum
• 100 ml soy
• 50 g sugar
• 1 tsp Dijon mustard
• 20 ml water
• 1 tbsp salt
• Bunch of rosemary
• 1 stick or wooden spoon
• ½ bunch parsley
• Large handful of ground ivy
• Small basket full of nettles, blanched, refreshed and patted dry
• 3 cloves of garlic, finely minced
• 2 spring onions, finely chopped
• 1 red chilli, finely chopped
• A good drizzle of olive oil
• 1 ½ tbsp red wine vinegar
• Juice and zest of one lime
• Salt and pepper
• 1 haunch of venison, thigh bone removed
• 3 cloves of garlic
• 2 sprigs rosemary
• 6 sprigs thyme
• Sea salt and freshly ground pepper