Venison roast is a popular dish that can be made with different cuts of meat. The recipe below is for a roast made with the tenderloin, but the recipe can be easily adapted to whatever cut of venison you have. Venison is a healthy, lean meat that is low in fat and calories, and it has a delicious, slightly gamey flavor.
A little About Venison
Venison is a type of red meat that comes from deer. It’s typically roasted, but can also be grilled, sautéed, or used in stews. Venison is leaner than beef and has a slightly sweet flavor. It’s also a good source of protein and iron. Venison is a healthy meat.
For example, one 3-ounce serving of venison contains only 30 calories and less than 1 gram of fat. Since it’s lean, it can also be used to create lower-calorie dishes or in recipes that contain lean beef.
The roast is easy to prepare, simply season the meat with your favorite spices and cook in a slow cooker or oven. The result is a tender, succulent roast that your whole family will love. Here are some tips to help you make this meal a success:
Preheat Your Oven
First, always preheat your oven to the correct temperature before putting the roast in. This will help ensure that the roast cooks evenly.
Next, be sure to season the roast with salt and pepper before putting it in the oven. This will add flavor and help keep the meat moist.
Oven Temperature and Time
Don’t overcook the roast! A good rule of thumb is to cook it for about 20 minutes per pound. If you’re not sure if the roast is done, use a meat thermometer to check its temperature. The roast is done when it reaches an internal temperature of 140 degrees Fahrenheit.
Soak in Brine
Once you’ve made the venison roast, here is something extra to take it to the next level. If you don’t have a lot of experience with wild meat, it will most likely taste “gamey” to you. One way to do this is to soak the wild meat in salt water for several hours or possibly more, then rinse it very well to eliminate the saltiness.
For Extra Flavour…
Ok this bit is optional. But can work really well. Get a saucepan large enough to fit the roast. Add in about a pound and half of melted butter. Melt the butter and season with a little bit of salt, some rosemary, pepper, and garlic. You’ll need a balloon whisk, you have to butter as much at 135 degrees Fahrenheit as you can. This is extremely low temperature, and might be difficult to firm.
Add the roast into the saucepan and ensure it gets covered in button. Continue to stir to keep heat even and be careful to ensure the roast does not exceed an internal temperature of 130 degrees F. While you are doing this, get a cast iron pan very hot. Carefully move the roast over to the pan once the temperature is going over 130 degrees F. Move the roast on the pan so all sides are rendered. Be careful! The flames can jump up at you. But what you get is a beautifully charred, flavoursome roast meat. Just be careful also to not overheat and dry out the meat.
Side Dishes for Roast Venison
One of the best things about roast venison is that there are so many different side dishes that you can serve with it. You can go with a classic like mashed potatoes and gravy, or try something a little more adventurous like roasted Brussels sprouts with bacon. If you’re looking for something a little lighter, roasted asparagus is always a good choice. No matter what side dish you choose, it’s sure to pair perfectly with roast venison.
Choose the Right Cut of Meat
Its also prudent to note there are several different cuts you can choose from when cooking venison. The most popular cuts are the roast and the steak.
In this recipe, you are going to want to choose the roast cut – as it is a great option for those who want to cook a large piece of meat. I know it sounds a little obvious given this is a roast venison recipe, but it’s surprising how often people get the wrong cut. If you are not sure you should check with your local butcher.
Speaking of other cuts, the steak is a good option for those who want to cook a smaller piece of meat. It can be cooked in a pan on the stove or on the grill.
Serving size: 1
- 2kg (4lbs) venison roast meat
- 4 rosemary sprigs, cut into 2.5cm (1 inch) pieces
- 8 garlic cloves peeled and chopped coarse
- 90ml olive oil
- 2 tbsp butter
- 2 tbsp blackcurrant juice
- 5 onions, peeled and sliced
- 1 cup venison stock
- Preheat the oven to 230℃(450°F).
- Ensure the meat is at room temperature, make some small 15mm cuts evenly all over the meat with a knife and insert pieces of garlic and rosemary.
- Fry the onions in butter until translucent.
- Pour the onions into the middle of a roasting dish.
- Place the venison on top of the onions
- Cover the venison meat in oil, salt and pepper
- Roast the meat for 20 minutes in the oven, then remove from the heat.
- Lower the oven setting to 180℃ (350°F)
- While waiting for the temperature of the oven to drop, baste the venison with the oil and juices from the bottom of the pan.
- Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. Depending on how well you would like the meat cooked, observe the following: If you want rare: 52℃(125°F), medium: 55℃(130°F). Remember to not overcook it!
- Let the meat rest for 30 minutes once cooked.
- To make the sauce, place the onions and cooking juices from the roast into a saucepan and then pour in the stock and preserve and let the mixture reach a bubbling point. Then pour the contents into a food processor and blend until smooth.