Roast loin of venison

Roast loin of venison

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
8 mins
Photographer
Steve Brown

Venison is a very lean cut with little fat marbling so I prefer not to subject it to a fierce blast of heat in the oven. Instead I brown the meat in a little oil on the top of the stove before roasting. The times specified are for rare.

Ingredients

Quantity Ingredient
800g venison loin
salt
50ml vegetable oil
pepper

Method

  1. Preheat the oven to 190°C. Season the venison all over with salt and pepper. Heat the oil in a roasting tray over a high heat. Add the venison and brown it all over until evenly caramelised; this should take about 5 minutes.
  2. Roast for 8 minutes, turning the meat over after 4 minutes. Remove from the oven and cover loosely with foil. Rest for 4 minutes in a warm area. This will give a nice rare cooking degree.
  3. Carve and serve with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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