Thread: Roasting venison

Roasting is an application of dry heat. Traditionally a technique used with open fires it is generally done in an oven these days. As venison is usually a very lean meat and there is little fat to help the meat retain moisture, the slower roasting techniques are not suitable for venison - the low and slow time required for a collagen-gelatin transition in say, a front shoulder, will result in a bit of dried up leather rather than a delicious falling-off-the-bone experience. These cuts should be braised instead, and venison needs to be roasted reasonably quickly.

The venison cuts that are suitable for roasting are the muscular cuts from the hindquarters - the round, rump, silverside (trimmed) and the sirloin. These should be seasoned well in advance, bought to room temp, seared in a hot pan, then popped in a hot oven with good air circulation around them at whatever temperature is suitable to cook the inside to 55⁰c (medium rare) as fast as possible without burning the exterior or drying out. 160-180⁰ seems suitable. Use of a meat thermometer ensures no disasters.

Today for lunch I prepared a rump off the small fallow buck I shot last night. First I seasoned it for some hours (as long as possible) with salt - a "dry brine" - then rinsed, dried, rubbed with olive oil and lightly seasoned.



Chucked into a hot cast iron pan to sear on all sides



Then into the oven to cook through. I pulled this one out at about 60⁰ as I wanted it slightly past medium rare for a sandwich.



Rested for a few minutes while heating some previously caramelised onions and toasting a bun in the pan



Then sliced.



And chucked in the toasted bun with mayo, gruyere, and the caramelised onions.



Moist, tender (despite being dead ~18hr) and delicious.