Ah, venison roast. It’s one of the yummiest dinners you can have, but it can be difficult for the person who isn’t familiar with roasting game meat. Venison can be tough as leather, or moist and delicious. When I thought about actually roasting venison instead of using a crockpot, it opened my eyes to a different venison dimension. This is my tried-and-true venison roast recipe that you’re sure to enjoy. Heating the over to 500 degrees Fahrenheit and then lowering it to 350 degrees after you put the roast in the oven creates a rind that seals in the juices and flavors. It’s hard to beat. Check it out and let me know how it turned out for you.
Roast Venison
This roast venison is easy to make. It's adapted from a Joy of Cooking recipe that has been a fail-safe, go-to recipe for beef prime rib, but works well for venison, with some modifications.
Servings: 2
Ingredients
- 2 lbs boneless venison roast round, shoulder, or rump
- 2 tbsp olive oil extra virgin
- 1 tsp nutmeg
- 1 tsp garlic powder
- 1 tbsp ground black pepper
- 1/4 cup kosher salt
Instructions
- Preheat oven to 500 degrees Fahrenheit.
- Set venison roast in roasting pan. Use paper towels to dry it. (Throw away paper towels.)
- Pour olive oil over the roast. Be sure it is completely covered so there is a thin layer of olive oil over it.
- Sprinkle nutmeg, garlic power, kosher salt, and pepper all over the roast. Use more spices and salt if the amount is not enough to cover the roast.
- Put roast in oven and turn down to 350 degrees Fahrenheit.
- Roast for 18 to 20 minutes per pound for medium rare. Roast longer until desired doneness. Use a cooking thermometer and cooks until the meat registers an internal temperature of 165 degrees Fahrenheit throughout to remove all pink and chance of bacterial infection.
- Remove from oven and let sit 5 minutes. Carve and enjoy.
Notes
This recipe is for a small roast, but you can easily double, triple or more the amounts for just about any red game meat you desire.
On Doneness
The FDA recommends that all meat should be cooked until there is no pink left, to avoid contracting bacteria and parasites. This requires your meat to be cooked to an internal temperature of 165 degrees Fahrenheit throughout. That being said, the medium rare temperature above is just a guideline. You'll have to watch the meat and cook it to the desired doneness. Use a meat thermometer until the temperature registers 165 degrees Fahrenheit. I've noticed that it takes about 30 more minutes of cooking time for two pound roasts. Meat from animals such as bear and boar which harbor dangerous parasites should be cooked to medium well to well -- until there is no pink left in the meat. Obviously meat that has not been handled properly or that has had contaminants such as dirt, grass, and hair, should be rinsed and cooked until there is no pink to avoid getting sick.You can get the Joy of Cooking, HERE.
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