For the tenderest venison, it’s best not to cook it above the temperatures outlined in the recipe above. If it’s overdone, it can become very tough and chewy to eat as venison lacks the marbling of fat found in other meats, like beef, that help keep it tender during the cooking process. For this reason, we’d also suggest basting your venison, to help ensure you have a smooth, tender roast at the end of cooking. Basting is a great way to keep the venison nice and juicy whilst cooking in the oven. The final key tip to cooking venison, is to make sure it has ample time to rest. This allows the juices to reabsorb into the meat’s fibers and, in the case of venison, is highly recommended to get the smoothest and most tender final meat cut. Some chefs will even opt to cook their venison in a slow cooker to avoid it becoming too tough. For more tips and tricks, we have an entire article dedicated to the pursuit of cooking the perfect venison cut, featuring recipes for venison roasted in the oven like venison with parsnip foam.
If you’d like to try pan-frying venison, then venison loin is an excellent cut for this technique. But you can also follow the recipe above for a venison loin roast recipe. It’s commonly regarded as the finest cut of venison, that’s lean, tender, and flavorful, making it a great candidate for a mouth-watering roast.
How to serve it
Roasted venison is delicious when thinly carved and served alongside your favorite roast dinner side dishes. Think honey-roasted carrots, cumin parsnips, sweet potatoes, and braised red cabbage. Or for a comfort food focussed plate, serve alongside creamy potato mash and crunchy tenderstem broccoli. Any leftover venison can be used in a venison soup, with mushrooms and croutons.
Storage
Roast venison can be kept in the fridge in an airtight container for up to three days. It is possible to reheat the venison on a low heat in the oven to enjoy at a later date. Or try using any leftover cuts in winter recipe classics like a warming soup or a gourmet burger.
