VENISON SHOULDER ROAST RECIPES RECIPES
VENISON RECIPES | BBC GOOD FOOD
This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs.
Provided by Good Food team
Number Of Ingredients 1
ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON ROASTING ...
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.
Provided by Michelle Minnaar
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 511, SugarContent 2.4 g, SodiumContent 23 mg, FatContent 16 g, SaturatedFatContent 3.2 g, CarbohydrateContent 6.1 g, FiberContent 1.4 g, ProteinContent 77.8 g, CholesterolContent 8 mg
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Category Dinner, Main course
Cuisine Scottish
Calories 277 calories per serving
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Total Time 2 hours 5 minutes
Category Dinner, Main course
Cuisine Scottish
Calories 277 calories per serving
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