Roasted Venison Food

ROAST LEG OF VENISON

Steps:

• Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 to 45 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F. Take a sharp knife with a narrow point and jab holes all over the roast or leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste.
• Pat the venison dry, then massage the oil all over it. Set the roast or leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes.
• Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning.
• Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. I pull mine at 130°F, which is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. How long will this take? At least 25 more minutes, and up to another hour. Check the temperature after 20 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F.
• When the venison has hit the temperature you want, move it to a cutting board. Don't carve it for at least 10 minutes; I wait a full 20 minutes. Carve and serve.

VENISON ROAST RECIPE

Steps:

• Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
• Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
• Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
• Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
• Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
• Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
• Cover the pot and bake for 3 hours at 250˚ F.
• At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
• When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
• To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
• Shred the meat and serve with carrots, potatoes and gravy.

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

ROAST VENISON

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
• Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
• Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
• Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
• Get your meat out of the fridge and up to room temperature before you cook it.
• Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
• Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
• Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
• Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
• To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
• Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
• Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

ROASTED RACK OF VENISON RECIPE

Steps:

• Remove fat and silverskin from the meat. If the butcher has not already done so, cut or saw through the chine bone (backbone) between every other rib so the rack can be carved into serving portions when cooked. Combine wine, 2 tablespoons olive oil, soy sauce, pepper, garlic, and 1 tablespoon chopped herbs in a resealable plastic bag large enough to hold the meat. Add meat and refrigerate, turning occasionally--several hours for meat from a young animal, overnight or longer for meat from a mature animal. Preheat oven to 375° F. Remove rack from marinade and pat dry. Brush or rub with 1 tablespoon olive oil. Heat a heavy oven-proof skillet to very hot and sear the meat for several minutes (top and ends). Arrange rack so rib side is down, pat the remaining herbs onto the top and ends of the meat and roast 20 - 25 minutes, or to desired doneness. Check with an instant-read thermometer (125 = medium rare), or make a small cut into the meat. Do not overcook or the meat will be dry and tasteless. Remove from oven to a warmed platter and let rest for about 5 minutes to redistribute the internal juices. Carve into 2-ribs slices and serve.

ROASTED VENISON

Steps:

• Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
• Bring venison to room temperature, about 1 hour.
• Preheat oven to 450°F with rack in middle.
• Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
• Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

SLOW ROASTED VENISON

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.

ROAST VENISON

Steps:

• Place salt, pepper, ginger and oregano in small plate.
• Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
• Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
• Place strips in larding needle and push through meat.
• Rub roast with oil and put in roasting pan.
• Pat any remaining seasoning onto roast.
• Pour butter over roast.
• Mix orange juice, stock, and sherry together and pour over roast.
• Bake, covered at 325 degrees for 5 hours.
• Baste every 15 - 20 minutes.
• Take out of oven and remove meat from pan.
• Skim fat from the natural gravy.
• Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
• Stir back into the natural gravy, and cook over low heat for 10 minutes.
• Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
• Remove pan from oven.
• Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
• Put gravy in boat.
• Serve with baked potatoes and a green vegetable.

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
• Heat remaining oil in hot skillet over medium-high heat.
• Add venison and brown on all sides.
• Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
• While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
• Deglaze pan with balsamic vinegar and add beef broth and thyme.
• Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
• Add cold butter to the sauce and stir,
• Let the venison rest for 5-10 minutes prior to slicing.

ROAST VENISON

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.

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC

Steps:

• Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
• Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
• Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
• When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
• Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!