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Roast Red Deer

Name: Roast Red Deer
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Roast Red Deer
Ingredients: 1.5 kg red deer haunch; 2 tablespoons olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 3 sprigs fresh rosemary; 4 cloves garlic; 1 onion

Roast Red Deer is a wonderful choice for a special family dinner. This lean game meat offers a rich flavour that pairs well with seasonal vegetables. You can prepare it easily with just a few simple seasonings. It is a great alternative to traditional beef or lamb roasts.

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Good reasons to make roast red deer

This recipe for Roast Red Deer is simple to follow even for beginners. The meat becomes tender and juicy when cooked at the right temperature. It provides a healthy meal option because game meat is naturally low in fat. You only need a roasting tin and basic pantry staples to get started.

How to get roast red deer ready

Step 1

Prepare: Take the meat out of the fridge thirty minutes before cooking to reach room temperature. Rub the olive oil all over the surface of the haunch. Season the meat generously with salt and pepper on all sides. Peel the onion and garlic then place them in the bottom of the roasting tin.

Step 2

Sear: Preheat your oven to two hundred degrees celsius. Place the meat in the roasting tin on top of the onions and garlic. Add the fresh rosemary sprigs around the sides of the meat. Roast the meat in the hot oven for fifteen minutes to brown the outside.

Step 3

Roast: Turn the oven temperature down to one hundred and eighty degrees celsius. Continue to cook until the internal temperature reaches fifty four degrees for medium rare. This usually takes about forty five minutes depending on the thickness of the joint. Use a meat thermometer to check the core temperature regularly.

Step 4

Rest: Remove the tin from the oven and move the meat to a warm plate. Cover it loosely with foil and let it rest for at least fifteen minutes. Resting allows the juices to redistribute so the meat stays moist. Slice the roast thinly across the grain and serve with your favourite gravy.

Tips to make roast red deer even better

Do not skip the resting period after you take the Roast Red Deer out of the oven. This step is essential to ensure the meat does not become dry when you slice it. If you prefer your meat more well done, leave it in the oven for an extra ten minutes. Always slice against the grain to keep the texture tender.

You can use the juices left in the pan to make a delicious red wine sauce. Make sure your oven is fully preheated before you start the roasting process. Check the internal temperature early to avoid overcooking the lean venison.

You may also like fried prawns, creamy chicken soup or rosehip jam.

Ingredients

servings

Adjust quantity

1.5 kg red deer haunch
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
3 sprigs fresh rosemary
4 cloves garlic
1 onion

Cooking time

Kitchen tools

Roasting tin
Meat thermometer
Sharp knife
Cutting board

Nutrition information

NUTRITIONper serving

Energy:1611 kJ / 385 kcal
Fat:14 g
- of which saturates:4 g
Carbohydrates:2 g
- of which sugars:1 g
Protein:58 g
Fibre:0.5 g
Salt:420 mg

You should cook Roast Red Deer until the internal temperature reaches fifty four degrees celsius. This usually takes about one hour in total with an initial high heat sear. Using a meat thermometer is the most reliable way to achieve the perfect finish.

How do I keep Roast Red Deer from getting dry?

The best way to keep Roast Red Deer moist is to avoid overcooking and to let it rest after roasting. Since venison is very lean, it can dry out quickly if left in the oven too long. Rubbing the meat with oil or butter before cooking also helps create a protective layer.

What sides go best with a venison roast?

Traditional root vegetables like roasted carrots and parsnips pair perfectly with game meat. You can also serve it with creamy mashed potatoes and a rich red wine gravy. A spoonful of redcurrant jelly on the side adds a nice sweetness to the dish.