Servings: 4
Ingredients
Instructions
- Remove the venison roast from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 180°C.
- Sprinkle the venison roast with salt and pepper.
- Heat the butter and olive oil in an oven-proof pan over medium-high heat. Add the crushed garlic cloves, thyme, rosemary.
- Place the roast in the hot pan and brown nicely all around, about 2 minutes per side. Flood constantly with the melted butter and seasonings.
- Place the pan with the seared venison roast in the preheated oven. Roast for 15 minutes or until the meat reaches a core temperature of 52°C for a rosé result.
- Remove the roast from the oven and cover with aluminum foil. Let the meat rest for 5 minutes to allow the juices to redistribute. The core temperature will rise to about 53-54°C.
- Cut the venison roast into thin slices of 1cm or slightly more and serve immediately.
Tips
- Use a meat thermometer for the most accurate cooking.
- To allow the flavors of the aromatics (garlic, pepper, salt, thyme, rosemary, ... absorb into the meat as well as possible, it is good to constantly pour the melted butter/olive oil over the meat during frying.
