Over Farm, Over, Gloucester, GL2 8DB • 01452 341510
Bird Horse Emus

Roast Venison

A great alternative to turkey and a special treat for your festive feast. Here’s how to cook the perfect roast venison.

Ingredients

Method

  1. 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.
  2. Make criss-cross incisions over the whole piece of meat. Insert rosemary sprigs throughout.
  3. Melt the butter in a pan and use it to fry off the onions until soft.
  4. 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.
  5. 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.
  6. 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’.
  7. 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!

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