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
Recipe Details
Cuisine: Modern European
Course: Main Course
Keyword: roast venison, venison loin, fine dining venison recipe
Prep Time: 40 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 10
Calories: ~620 kcal per serving
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