How to prepare venison roast properly - leg, sauce and more

Want to know how to properly prepare the perfect venison roast? Are you also interested in everything about the sauce and wondering which cuts of venison are best for roasting? Then you've come to the right place. We have a guide for you.

If you want to prepare venison as a roast, you have several options. You can use both the leg and the shoulder. The back can also be roasted whole. However, it's important to note that the back also includes the fillet and tenderloin. These are the most refined cuts of the animal and are more suitable for pan-frying than steaks. You also have to keep in mind that the age of the venison determines the necessary cooking time and core temperature (core temperature). This also applies to the individual cuts. Here's a brief overview.

The core temperatures:

• For deer calves (under twelve months), the leg requires a KT of 60 to 68 °C
• For skewers (one to three years old), the leg needs a core temperature of 66 to 78 °C
• For deer (from three years old) the leg needs a KT of 72 to 78 °C

Cooking times in the oven and grill:

• At 160 °C per kilogram approx. 60 minutes
• At 180 °C per kilogram approx. 50 minutes
• At 150 °C per kilogram approx. 80 minutes

The core temperatures:

• For deer calves (under twelve months), the shoulder requires a core temperature of 76 to 82 °C
• For skewers (one to three years old), the shoulder needs a core temperature of 78 to 82 °C
• For deer (from three years old) the shoulder needs a CT of 78 to 82 °C

Cooking times in the oven and grill:

• At 160 °C per kilogram approx. 60 minutes
• At 180 °C per kilogram approx. 50 minutes
• At 150 °C per kilogram approx. 80 minutes

Venison is rich in protein yet very lean. It's a very good source of omega-3 fatty acids and has significantly fewer calories than, for example, pork or beef . The nutritional values ​​of venison can be described as follows.

100g of venison contains:

• 113 to 116 kcal
• 474 to 486 kj
• 20.6 to 28.7 g protein
• 3.3 to 3.9 g fat
• 0 g carbohydrates

You can find out more about such topics on our YouTube channel .

What's the best recipe for roast venison? Do you need to pat the meat dry, rub it with pepper , and season it generously with salt ? These are some of the questions you'll ask yourself when it comes to roast venison. We'll tell you how to make your roast tender and flavorful, and what a classic recipe might look like.

Before preparing your venison , you should take a few precautions to ensure your venison roast is a success. First, make sure you source fresh, sustainable meat . Therefore, always buy meat from a butcher. This guarantees freshness and allows you to verify the origin of the venison . If you like, you can also marinate or brine your meat before cooking it.

Before cooking, bring your venison to room temperature. If your meat is frozen, let it thaw overnight in the refrigerator. Then remove the silver skin from your roast and pat it dry with a paper towel. Finally, make sure you can sear the meat and continue cooking slowly. So, set up a direct and indirect cooking zone on your grill , or prepare your oven and pan accordingly.

Once all the preparations are complete, you can now start preparing the meat. You have two options at this point. You can either season your roast beforehand or do it after searing. Both are possible and therefore entirely up to you.

In addition to salt and pepper , juniper berries, thyme, rosemary, cranberries, and bay leaves are suitable spices. Allspice, cloves, and cinnamon are also good choices. We also recommend our own spice blends.

Basic Rub and Burger Seasoning are an excellent choice for any type of meat dish. The advantage: You no longer have to worry about the harmony of different ingredients and can simply refine your meat with them.

Add your meat to the pan and sear it on all sides until golden brown. Then deglaze with red wine. Season your venison if you haven't already. Then transfer it to a roasting pan with the liquid and cover it with either the lid or aluminum foil. Now place everything in the preheated oven or grill.

Your roast will need about an hour at 160°C and should reach an internal temperature of 72°C at the end of the cooking time. This will ensure a juicy roast from the leg of venison with a nice crust. For the shoulder, you need an internal temperature of 78°C. Important: The meat must be braised slowly. This is the only way to achieve a juicy and tender roast. So let your roast braise in the oven while you prepare the gravy.

While your meat is cooking in the oven, it's best to prepare a flavorful sauce. So, it's time to prepare your vegetables. Use seasonal vegetables and fruits, such as mushrooms, pumpkins, carrots, celery, apples, and leeks. Rinse your ingredients under running water using a sieve. Now you can slice or dice everything.

Sauté your vegetables and fruit with a little tomato paste in pumpkin seed or olive oil . You can also use clarified butter or ghee. Then deglaze with red wine or game stock and season with salt and pepper . You can season the game sauce with the same aromatics as your meat , including the bay leaves and juniper berries, as well as the rest of the spices. You can also roast the spices beforehand.

Now, transfer everything to a casserole dish and add some stock. Now you can let it all simmer for a while. Once this is done, puree the contents and then let it simmer gently. All you need now for the perfect game flavor are the side dishes. You can find out more about this on our YouTube channel .

Especially when it comes to the right side dish, it's easy to rack your brains. You want the perfect complement to the precious meat . Especially since the preparation takes quite a bit of time. As a chef in your own kitchen, it's all the more important to put the right thought into it. But we can help you with that.

A variety of side dishes go well with all kinds of game, but especially with aromatic roast venison. This also applies to venison roast. A classic choice is red cabbage with cranberry jam. But dumplings (bread dumplings), potato dumplings, spaetzle, and potato dumplings are also suitable. Seasonal vegetables are also a delicacy. Root vegetables, mushrooms, and pumpkin are in season at the same time as the game . These are excellent for oven-baked or pan-fried vegetables and add that special something to the roast.