Description
Indulge in a succulent venison roast recipe that guarantees tender, flavorful meat. Discover the secrets to perfectly cooking this wild game delicacy.
Ingredients
- 2 kg (4 lbs) beef haunch
- 6 garlic cloves, peeled and halved
- 2 rosemary sprigs, cut into 2.5 cm (1 inch) pieces
- 80 ml (1/3 cup) olive oil
- 30 ml (2 tbsp) butter
- 4 onions, peeled and sliced
- 250 ml (1 cup) beef stock
- 30 ml (2 tbsp) blackcurrant preserve
Instructions
- Take the beef out of the refrigerator and allow it to sit for half an hour to reach ambient temperature.
- Create small cuts all over the beef and insert either a piece of garlic or a rosemary sprig into each slit.
- Set the oven temperature to 230℃ (450°F) and let it heat up.
- Sauté the onions in butter until they are soft.
- Place the onions in the center of a roasting dish.
- Position the beef on top of the onions and drizzle it with olive oil, ensuring full coverage of the meat.
- Generously season with salt and pepper.
- Cook the beef in the oven for 20 minutes, then take it out.
- Adjust the oven temperature to 180℃ (350°F) and wait for it to stabilize.
- In the meantime, use the oil and juices at the pan’s bottom to baste the beef.
- Continue roasting the beef for another 25 minutes, then use a meat thermometer to check its internal temperature. For rare, aim for 52℃ (125°F); for closer to medium, aim for 55℃ (130°F). It’s better to undercook than overcook, as you can always return it to the oven.
- Once the beef is cooked to your liking, let it sit for at least 20 minutes, ideally 30 minutes, before slicing.
- As the beef rests, transfer the onions and cooking juices into a saucepan.
- Add the stock and preserve, bringing the mixture to a boil.
- Blend everything in a food processor until it is smooth.
- Serve slices of beef with traditional Sunday roast sides like roasted potatoes, honey-glazed carrots, buttered sprouts, and the sweet onion sauce.
