Venison can be roasted fast or slow, but slow roasting is preferable for meat on the bone. Venison is lean, so adding fat to the meat before slow roasting can prevent it from drying out. Quick roasting requires browning the meat before cooking and not overcooking it. Letting the meat rest before serving can provide a moist cut of meat, except for slow-roasted venison.
Venison roasting is done in two ways: fast or slow. While high heat can be used to successfully roast meat, it is also the enemy of meat and can easily dry out and toughen venison. Slow roasting is preferable when meat is on the bone and at low temperatures. There are tips, however, that can aid in the preparation and success of either method that can help nearly any cook master the art of venison roasting. Perhaps the best tip for roasting venison is to not confuse the methods of cooking venison with the techniques used in most cases.
Venison is a very lean meat, meaning it has very little marbled fat in its makeup. When a cook starts slow roasting venison, he has to remember to add a certain type of fat to the meat itself and not just to the pan. One suggestion is to not just rub butter, fat, or lard into the surface of the meat, but actually poke holes in the meat and fill the holes with the fat. This will allow the roast venison to cook thoroughly while ensuring the meat does not dry out. Another benefit of this type of cooking is that the rendered fat will make good gravy sauces once the meat has finished cooking.
When quick roasting venison, care must be taken not to overcook the meat. When using a high heat for cooking, the cooking time must be shortened or the meat will come out of the oven tough and unappealing to eat. The best tip for getting a quick, quality piece of roast venison is to brown the meat over the stove before placing it in the oven. Once browned, any juices can be poured over the meat to prevent the piece from drying out while in the oven. To check for complete doneness of roasted venison, a meat thermometer can be used, with the appropriate temperatures for the beef as a guide.
Another tip for roast venison is to let the meat rest before serving. This will allow the meat to reabsorb its juices and provide a moist cut of meat in most cases. The same isn’t true, however, of slow roasted venison. When cooking slow roasted venison, the meat does not require resting before serving.
Protect your devices with Threat Protection by NordVPN
