Roast Venison with Butternut Squash Fondant, Honey-Roasted Parsnip & Porcini Truffle Sauce
Roast venison is a true celebration dish, prized for its lean texture, deep gamey flavour, and elegant presentation. In this refined recipe, tender venison is perfectly roasted to a juicy medium-rare and paired with buttery butternut squash fondant and honey-roasted parsnips.
A rich porcini truffle sauce completes the dish, delivering a restaurant-quality experience at home. This roast venison recipe is ideal for festive occasions, dinner parties, or when you want to impress with a fine-dining main course.
Ingredients
Ingredients
Roast Venison
- 1.5 kg venison loin or tenderloin code 110113015
- 100 g goose fat
- Salt fine, to taste
- Black pepper freshly ground, to taste
Butternut Squash Fondant
- 670 g butternut squash cut into neat rounds
- 30 g goose fat
- 40 g garlic cloves peeled and lightly crushed
- 10 g fresh thyme finely chopped
- 50 g unsalted butter
- Salt to taste
- Black pepper to taste
Honey-Roasted Parsnip
- 1 kg parsnips peeled and halved lengthwise
- 50 ml olive oil
- 50 g honey
- 100 g fresh thyme sprigs
- Salt to taste
- Black pepper freshly ground, to taste
Porcini Truffle Sauce
- 1 kg fresh porcini mushrooms cleaned and sliced
- 540 g goose fat
- 150 g shallots finely chopped
- 100 ml brandy
- 300 ml veal stock brown
- 20 ml truffle oil or to taste
- 50 g unsalted butter cold
- Fresh parsley finely chopped, to taste
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
Instructions
Roast Venison
- Preheat oven to 176 °C / 350 °F (static).
- Heat goose fat in a heavy roasting pan over medium-high heat until shimmering.
- Season venison lightly with salt and pepper.
- Sear evenly on all sides until deeply caramelised. (Optional: finish with a knob of butter for extra flavour.)
- Transfer to a parchment-lined roasting tray.
- Roast until a probe thermometer reads 48 °C / 118–120 °F in the thickest part.
- Remove, loosely tent with foil, and rest 7–10 minutes.
- Final internal temperature should reach 52–54 °C / 125–130 °F (medium-rare).
- Slice into ½-inch (1.5 cm) portions just before serving.
Butternut Squash Fondant
- Peel squash and cut into thick, even rounds; trim edges for a neat shape.
- Heat goose fat in a sauté pan and gently colour crushed garlic.
- Add squash rounds and sear until golden on both sides.
- Add butter and thyme; baste continuously.
- Season with salt and pepper.
- Cover and bake at 160 °C / 320 °F for 8–12 minutes until tender.
- Cool slightly; reheat gently for service.
Honey-Roasted Parsnip
- Mix olive oil, honey, thyme, salt, and pepper in a bowl.
- Toss parsnips until evenly coated.
- Cover and marinate for up to 4 hours (refrigerated).
- Roast at 170 °C / 338 °F (fan) for 18–22 minutes, turning once.
- Finish with fresh thyme leaves.
Porcini Truffle Sauce
- Heat goose fat in a wide pan and sauté porcini mushrooms until deeply golden.
- Add shallots and sweat until translucent.
- Deglaze with brandy and reduce almost dry.
- Add veal stock and simmer until lightly reduced.
- Stir in truffle oil.
- Whisk in cold butter to emulsify.
- Finish with parsley and adjust seasoning.
Notes
Why Roast Venison Is Ideal for Festive & Fine-Dining Meals
Roast venison is highly valued in European cuisine for its refined flavour and naturally lean profile. Unlike beef, venison contains very little intramuscular fat, resulting in a clean, elegant taste that pairs beautifully with earthy vegetables, mushrooms, and luxurious sauces. When cooked correctly, roast venison is tender, juicy, and deeply satisfying without feeling heavy.
This recipe balances classic fine-dining techniques with approachable home cooking. The buttery butternut squash fondant adds richness, while honey-roasted parsnips bring gentle sweetness that complements the gamey depth of the meat. Finished with a porcini truffle sauce, this roast venison dish is perfect for Christmas dinners, special celebrations, and refined dinner parties.
How to Cook Roast Venison Perfectly Medium-Rare
Because venison is very lean, precision is essential. Roast venison should always be cooked to medium-rare for the best texture and flavour. Start by searing the meat in hot fat to develop a deep caramelised crust, then finish roasting at a moderate temperature to ensure even cooking without drying it out.
Using a thermometer is highly recommended, as venison can overcook quickly. Remove the meat from the oven once it reaches the correct internal temperature and allow it to rest. Resting lets the juices redistribute, resulting in moist, tender slices. Properly cooked roast venison should remain pink in the centre with a delicate, buttery mouthfeel that pairs perfectly with rich sauces such as porcini and truffle.
Cooking Tips for Perfect Roast Venison Every Time
For consistently excellent results, always bring venison to room temperature before cooking. This helps the meat cook evenly from edge to centre. A heavy pan and high heat are key to achieving proper caramelisation during the searing stage.
Once roasted, never skip the resting period. Tent the meat loosely with foil and allow it to rest for several minutes before slicing. This simple step makes a noticeable difference in tenderness and juiciness, especially for lean meats like venison.
What to Serve with Roast Venison
Roast venison pairs best with root vegetables, earthy flavours, and subtle sweetness. Butternut squash fondant and honey-roasted parsnips provide balance and contrast, while mushrooms and truffle enhance the meat’s natural umami. A bold red wine such as Barolo, Pinot Noir, or Côte-Rôtie completes the dish beautifully.
For elegant plating, keep side dishes minimal and refined, allowing the roast venison to remain the centre of attention on the plate.
Conclusion
This roast venison with butternut squash fondant, honey-roasted parsnip, and porcini truffle sauce is a standout main course that brings professional kitchen techniques into the home. The contrast of tender meat, caramelised vegetables, and silky sauce creates a well-balanced plate that feels both indulgent and refined.
Serve it with a bold red wine and keep accompaniments simple to let the venison shine. Whether you’re cooking for a festive celebration or an elegant dinner party, this roast venison recipe is designed to impress while remaining approachable with the right preparation.
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