Crush the bay leaf and combine in the olive oil with the thyme, salt, pepper and nutmeg .
Rub the haunch of venison with the seasoned oil. Leave to marinate for 2 hours. Roast in a hot oven, on the rack of a pan. Turn the haunch over but do not baste. Let the surface of the meat caramelize nicely. Halfway through cooking, add 1/2 cup of water. Serve with a vÄnerie sauce.
