Name: Roast venison
Cuisine: Belgian
Ingredients: 800 g venison joint; 2 tbsp butter; 1 tbsp olive oil; 2 garlic cloves (crushed); 3 sprigs thyme; 2 sprigs rosemary; salt (to taste); pepper (to taste)

Method

Get cooking

Remove the venison from the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat the oven to 180 °C.
Season the venison with salt and pepper.
Heat the butter and oil in an ovenproof pan over a medium heat. Add the crushed garlic, thyme and rosemary.
Brown the joint all over, about 2 minutes per side, constantly basting with the melted butter and herbs.
Put the pan in the preheated oven. Roast for 15 minutes or until the core temperature reaches 52 °C for a pink result.
Remove from the oven, cover with aluminium foil and rest for 5 minutes so the juices redistribute. The core temperature will rise to about 53–54 °C.
Slice about 1 cm thick or slightly thicker and serve immediately.

Background

Use a meat thermometer for the most accurate result. Constantly baste with melted butter and olive oil while frying so the aromas of garlic, pepper, salt, thyme and rosemary penetrate the meat.