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Tips For a Venison Roast Please?

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Tips For a Venison Roast Please?

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Zedeff | | Jan 21, 2009 08:12 AM

A friend of mine is an avid hunter, but not a seasoned chef, and asked if I'd make him a roast with some of his venison. The cut of meat he's given me is about 4 lbs and he just calls it a "rump roast," but because his father processes their catch he couldn't tell me exactly where on the deer it came from (ie. top, bottom, etc.).

So far I've placed the roast in my refrigerator for a few reasons. One to thaw it, two to dry age it for a few days (dinner is Saturday) and lastly because it's a bit freezer burned in places and I want to be able to carve those portions away. Beyond that, can I go ahead and cook this like any other red meat/beef roast? I'm thinking it should be kept on the rarer side, maybe roast to 130 degrees for a medium-rare roast at the most because most game animals are fairly lean.

Any other tips or specific recipes that I could use as guidelines would be much appreciated, thanks.

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