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Venison

Roast Venison


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 30 minutes
  • Yield: 8 1x

Description

Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes.


Scale

Ingredients

  • 2kg (4lbs) venison haunch
  • 6 garlic cloves, peeled and halved
  • 2 rosemary sprigs, cut into 2.5cm (1 inch) pieces
  • 80ml (⅓ cup) olive oil
  • 30ml (2 tbsp) butter
  • 4 onions, peeled and sliced
  • 250ml (1 cup) venison stock
  • 30ml (2 tbsp) blackcurrant preserve

Instructions

  • Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
  • Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
  • Preheat the oven to 230℃(450°F).
  • Fry the onions in the butter until softened.
  • Arrange the onions in the centre of a roasting dish.
  • Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat.
  • Season liberally with 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) and wait for the oven to reach the correct temperature.
  • Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan.
  • Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. If you want rare you need 52℃(125°F). Closer to medium is 55℃(130°F). It’s better to go too raw than overcooked because you can simply return the meat to the oven in case of the former.
  • When the meat has been cooked to desired doneness, let it rest for at least 20 minutes but preferably 30 minutes, before carving.
  • While the meat is resting, pour the onions and cooking juices in a saucepan.
  • Pour in the stock and preserve and let the mixture reach a bubbling point.
  • Blend the contents in a food processor until smooth.
  • Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.

Notes

  • Venison stock isn’t readily available so you can use beef stock or red wine instead.
  • Venison doesn’t fare well when cooked to well done. It’s a lean meat that will dry out and become stringy. So if it’s reached 63℃(145°F) you killed it.
  • Add more stock if you’d like to thin the sauce.
  • Category: Main Course
  • Cuisine: Scottish

Nutrition

  • Serving Size: 1 serving
  • Calories: 511
  • Sugar: 2.4 g
  • Sodium: 23 mg
  • Fat: 16 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 6.1 g
  • Fiber: 1.4 g
  • Protein: 77.8 g
  • Cholesterol: 8 mg