Cooking A Venison Loin Roast


Cooking A Venison Loin Roast

Cooking A Venison Loin Roast

Venison loin is the most premium cut of venison there is. Delicious yet lean like all venison. This is the most tender of all the venison cuts. these step-by-step instructions will help you to cook the perfect venison loin as a roast.

Step 1: Preparing the Roast

Season the roast generously with salt and pepper. Let the roast sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat and the temperature to come up.

Step 2: Preheating the Oven

Preheat your oven to 200°C  for the roast. This high temperature will help sear the outside of the meat but is not too high so you can ensure a nice pink centre to the meat.

Step 3: Searing Before You Roast

The Loin is a smaller piece of meat so in order to get a good colour on it you need to sear it first. Heat a skillet over medium-high heat and add a small amount of oil. Sear the venison loin roast on all sides until a really good browning is achieved.  This should take around 5 minutes.

Step 4: Roasting the Meat

Crush with the palm of your hand 2 or 3 garlic cloves. Add the to the pan with a good amount of thyme on top of the roast. Transfer the seared venison loin roast to the oven. Roast the meat for about 12-20 minutes for medium-rare doneness, or until a meat thermometer inserted into the thickest part of the roast reads 51°C, just shy of medium rare .

Step 5: Baste the Roast Well

Take out the oven put back on a medium heat add a tablespoon of butter and baste the venison for 2of minutes well with a spoon. Make sure to infuse the garlic and thyme with the butter and the roasting juices. This will concentrate the venison flavour and stick to the meat. 

Step 6: Resting and Serving

Remove the venison loin roast from the oven and let it rest for  at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat and tenderise the roast.

Slice the roast against the grain and serve. 

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