VENISON ROAST MARINADE RECIPES

Steps:

• 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.

Steps:

• Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
• Heat the oven to 200°C/fan oven 180°C/mark 6.
• Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
• Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
• Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.