Venison Joint Rolled – Festive tasting Meat Imbued with Acorns Sage and Herbs – Just Wonderful
Venison Joint Rolled – A Lovely Treat to Cook on Special Occasions
How to Cook a Venison Joint in the Oven
1. Preheat the oven to Gas mark 6/ 400ºF/ 200ºC. Heat the oil in a frying pan and brown/seal the joint on all sides then transfer to a roasting tin and place the veg around the meat. Season with salt and pepper and roast in the oven for 30 minutes for a medium to medium rare joint.
How to Cook Venison Haunch with Red Wine
Place the veg tightly around the meat and season with pepper. Roast in the oven for 15 minutes. Lower the heat to 180°C/Gas 4 and roast for another 15 minutes. Remove from the oven, transfer the meat to a plate and cover it with foil. while the meat rests. Add the wine, redcurrant jelly and rosemary to the pan with the veg still in it.
How to Serve Roast Venison
First and foremost, before you cut a slice – you have to let the venison rest. The juices inside the meat must rest, otherwise the roast venison will lose all of its moisture.
Give it some time and let the juices incorporate into the meat. After a couple of minutes, cut the venison into thin, 1 cm slices. Continue this process as evenly as possible for all the slices.
A fair warning though. Don’t slice up the entire roast meat. Just slice through a half or as needed, depending on the number of people you are serving.
If you do slice up the entire meat, the meat will cool down quicker and won’t be as tender. Plus you lose a bit of the theatre and the overall wow effect of a winter roast recipe.
Once you are done slicing, cover the venison with aluminium foil so that no more heat escapes!
Venison Joint Rolled – Rich Flavour – Succulent and Tender – Perfect
- Chopping Board
- Frying Pan
- baking tray
- small pot
- Food Processor
- Metal Tray
- 2 Kilo Venison Joint Rolled Buy Local Butcher
- 6 Clove Garlic Peeled & Halved
- 2 Sprigs Rosemary Cut into 1" Pieces
- 80 ml Olive Oil Use Good Quality
- 50 Gram Butter Use Salted
- 4 Each Onions Peeled & Sliced
- 250 ml Venison Stock Make from Bones Ideally
- 2 tbsp Blackcurrant Reserve Use a Good Quality Brand
- 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.
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.