To Roast Venison. Recipe

Roast Venison Recipe

History of the Recipe:
Roast venison has a long history and is considered a traditional dish in many cultures, especially during festive occasions and celebrations. Venison, which refers to the meat of a deer, has been consumed by humans for thousands of years. In medieval times, venison was a highly prized meat and was often reserved for nobility and the upper class. It was commonly enjoyed during the hunting season, and roasting became a popular way of cooking it to enhance its flavors and tenderness.

Fun Facts about Roast Venison:
1. Venison is known for its rich, gamey flavor, which comes from the deer's natural diet of wild plants and grasses.
2. The meat is lean and low in fat, making it a healthy choice for meat lovers.
3. Roasting venison is a traditional method that brings out the natural flavors and tenderizes the meat.
4. Various cuts of venison can be roasted, such as haunch (leg) or saddle (back), depending on personal preference.
5. Venison pairs well with a variety of flavors, including fruits, herbs, and rich sauces.

Now, let's dive into the recipe for Roast Venison:

- 1 venison haunch (or any desired cut)
- Salt, to taste
- Clarified fat or cooking oil for basting
- 1 cup flour
- Water (as required for the paste)
- Packthread
- White kitchen paper
- Flour, for dredging
- Gravy
- Red currant jelly
- Port wine (optional)


1. Preheat the oven to 350°F (175°C).

2. Start by wiping the venison dry with a clean kitchen towel or paper towels.

3. Sprinkle salt all over the venison, ensuring it is evenly seasoned on all sides.

4. Prepare the paste by combining flour and water in a bowl. Mix well until a thick paste is formed.

5. Take a sheet of writing paper and rub it with clarified fat or cooking oil. This will prevent the paste from sticking to the paper.

6. Lay the coated writing paper over the seasoned venison, covering it completely.

7. Carefully spread the paste over the writing paper, ensuring it is evenly coated.

8. Use packthread to tie the white kitchen paper securely around the venison and paste. This will help keep the paste intact while roasting.

9. Place the venison on a roasting rack or a large, deep baking tray and transfer it to the preheated oven.

10. Let the venison roast for about 20 minutes per pound. For a large haunch, this may take around 3 to 4 hours, while a smaller cut will require about 2 to 3 hours. The cooking time can vary depending on the size and desired doneness.

11. While roasting, make sure to baste the venison regularly with clarified fat or cooking oil. This will help keep the meat moist and enhance its flavor.

12. After the initial cooking time, check the internal temperature of the venison using a meat thermometer. For medium-rare, aim for an internal temperature of around 130°F (55°C). Adjust the cooking time accordingly if you prefer your venison more or less cooked.

13. Once the venison is nearly done, carefully remove the writing paper, paste, and any excess fat.

14. Move the venison closer to the heat source, increasing the oven temperature to 400°F (200°C).

15. Dredge the exposed part of the venison with flour, which will form a light brown crust upon roasting.

16. Continue to baste the venison with the drippings and fat until it reaches the desired level of doneness.

17. Remove the cooked venison from the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute and the meat to become tender.

18. Carve the venison into slices, ensuring each serving has a mix of lean meat and flavorful fat.

19. Serve the roasted venison with the knuckle garnished with a fringe of white paper for an elegant presentation.

20. Accompany the dish with gravy made from the pan drippings and red currant jelly, either cold or melted in port wine. The sweet-tart flavor of the jelly complements the rich, gamey taste of the venison.

Enjoy your delicious roasted venison!

Similar Recipe Dishes:
- Roast Beef: Use a similar roasting technique but with beef instead of venison. Vary the seasonings and flavors to suit personal preferences.
- Roast Lamb: Swap venison with a lamb leg or rack and follow the same roasting method. Pair with mint sauce for a classic combination.
- Roast Turkey: Apply the roasting technique to a whole turkey. Stuff it with your favorite stuffing mix and baste with butter for a golden, crispy skin.
- Roast Pork: Roast a pork loin or shoulder using the same principles of timing, basting, and flavoring. Serve with apple sauce for a traditional touch.



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