A great alternative to turkey and a special treat for your festive feast. Here’s how to cook the perfect roast venison.
- 2kg of venison
- 2 rosemary sprigs, chopped up
- 100ml olive oil
- 2 tbsp salted butter
- 4 onions, peeled and slices
- Salt and pepper
- Take the joint from the fridge at least 30 minutes before you plan to cook it. The meat needs time to reach room temperature. Pre-heat the oven to 230°c.
- Make criss-cross incisions over the whole piece of meat. Insert rosemary sprigs throughout.
- Melt the butter in a pan and use it to fry off the onions until soft.
- Once cooked, place the onions in the middle of a roasting dish. Add the venison into the dish and evenly pour any excess melted butter and the olive oil over the top. Season with salt and pepper to taste.
- Place the venison in the oven and roast for 20 minutes. Take the dish out of the oven and turn the temperature down to 180°c, wait for the temperature to reduce. Whilst you’re waiting baste the meat with the oil and juices in the dish.
- Put the venison back in the oven and cook for another 25 minutes. It’s hard to tell how cooked the meat is without a thermometer so it’s useful to have one. For a rarer joint the centre of the meat will measure 52°c and for a medium finish it will be 55°c. Roast for longer if your meat isn’t at your desired ‘doneness’.
- Leave to rest before you serve for at least 20 minutes, otherwise the juices won’t have time to rest, and you’ll be left with a dry joint. Carve into 1cm slices and serve with all the trimmings…Enjoy!
Get your venison and all the trimmings from Over Farm, stay tuned for more simple festive recipes!