How to prepare venison roast properly

There are a few things you need to keep in mind to properly prepare your meat . Venison can quickly dry out and become tough. We've put together a comprehensive article here to help you prepare your venison roast properly.

There are various cuts of venison , each of which can be prepared in a variety of ways. Fresh venison is rare, so mistakes can quickly cost you dearly. Here are some tips for making the perfect roast.

Both the leg and the shoulder are excellent for braised dishes. Important to know: The venison shoulder can be prepared like a Franconian Schäufele, while the venison leg is suitable for pot roasts, roulades, or ragouts. You can find tutorials for this on our YouTube channel, such as here, a recipe for a juicy venison roast from the leg. Of course, you can also prepare the venison shoulder whole as a roast in the oven or on the grill. Both cuts are also great for goulash and stews. Furthermore, the leg is also suitable for Geschnetzeltes (sliced meat in cream sauce) as well as for burgers and minced meat.

Venison fillet is a quick-roast cut from the loin of venison . It is considered one of the finest and highest-quality cuts of venison . Therefore, this cut is not suitable for braising; instead, it is recommended for pan-frying or grilling as a steak. Due to its low-fat structure, it is a delicacy, along with the lean loin of venison , which would lose its natural flavor through braising. Venison is particularly tender and therefore ideal for beginners.

Although the venison loin can be prepared whole as a roast, it contains the finest cuts of meat from the wild animal. The loin contains both the fillet , which represents the inner muscle, and the fillet (outer muscle). When referring to venison medallions, we are referring to the fillet . Both are juicy and tender and are distinguished by their red color.

When purchasing venison , make sure you buy it from a butcher. This way, you can be sure of the quality of the meat and verify its origin. Furthermore, you'll receive the desired cuts boned, and they don't have to thaw first, as would be the case with frozen meat from the supermarket.

Roasting times are crucial for your food to achieve the desired result. It should be flavorful and neither dry nor tough. To keep your meat juicy, we have a little guide for you.

To properly cook roast venison, you should first decide between the leg and the shoulder. Depending on the cut of meat, the dish you want to prepare will also change. Use the shoulder, for example, to cook a type of Franconian Schäufele from game, or take the leg for a delicious rolled roast. So, the preparation of venison leg is not quite the same as that of the shoulder. However, both can be easily prepared in a roasting pan in the oven or on the grill.

You should plan some time for this. A perfect venison roast must be cooked gently to become nice and tender. This also applies to other game dishes. First, sear your cut briefly, deglaze it with, for example, red wine, and then place it in a roasting pan. Cook it on low heat for a few hours and regularly baste the roast with liquid. You can use red wine, game stock, broth, or beer for this. This keeps the venison meat nice and juicy and protects it from drying out. On our YouTube channel, you can also find a detailed tutorial on preparing venison roast here.

The most important spices for your game meat are:

• thyme
• rosemary
• Juniper berries
• salt and pepper

Of course, cranberries are also excellent with game dishes. We also recommend our own spice blend – Burger Seasoning . As the name suggests, we use it for burgers . However, thanks to its exclusive ingredients, this spice blend is suitable for any meat preparation and also for marinades.

For the marinade, you should use the spices already described. For oil, we recommend pumpkin seed or olive oil . A marinade with red wine is also possible. However, it's important that the meat sits in the marinade or marinade for a day in the refrigerator.

The quantities for your marinade or brine vary depending on the size of your cut of meat. Adjust them as desired, making sure your meat is fully covered. If you prefer to use a rub, we recommend our Basic Rub . This also goes perfectly with game and is easy to apply before roasting or grilling .

You don't always have to season with just salt and pepper . Thyme, rosemary, and juniper berries are great options for game seasoning. And, of course, cranberries are also a good option. We also recommend our Basic Rub or our Burger Seasoning for any game fan. Both are excellent for meat dishes.

Simply rub the rub all over your meat before searing. This allows the flavor to infuse perfectly into the meat and sauce, especially if you're roasting your meat. You can also refine the sauce with the spices or our spice blend. You can find more recipes on our YouTube channel .

The best side dishes for venison are root vegetables and red cabbage. A roast venison with bread dumplings is also not to be sniffed at. Since the game season is in autumn, pumpkins and mushrooms are also excellent accompaniments . If you like something hearty, you can also opt for spaetzle or mashed potatoes.

For the meat , you need an internal temperature of 60 to 64 degrees Celsius. Then your meat will still be slightly pink on the inside. It's fully cooked at 70 degrees Celsius. The shoulder needs an internal temperature of 80 to 84 degrees Celsius, and the venison loin ( fillet and back fillet ) 54 to 58 degrees Celsius. Remember to let your meat rest for a few minutes after removing it from the grill , pan, or oven. This allows the juices to distribute even better, and only then is your meat ready.