Venison roast beef is a refined and flavorful main course, perfect for serving on special occasions or during the holidays. It is also ideal for preparing in advance since it needs to cool completely before being served, so it’s best to prepare it the day before.
This venison roast beef is perfect served with a nice glass of red wine TAL 1908 Cuvée Alto Adige DOC.
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 1.32 lbs cleaned venison meat (rump)
- 2 cloves garlic
- 2 tbsps vegetable oil
- 1 tbsp mustard
- to taste coarse salt
- to taste ground pepper
- 4 sprigs rosemary
- 8 leaves sage
- 2 tbsps pickles (chopped)
- 2 tbsps pickled peppers (chopped)
- 1 tbsp chives (chopped)
- 1 tsp parsley (chopped)
- 5 tbsps mayonnaise
- to taste roasted potatoes
Steps
For this recipe, I also suggest a wine pairing, namely the Tal 1908 “Huck am Bach” red wine from Cantina di Bolzano.
Let the venison meat sit at room temperature for a couple of hours before proceeding to cook.
Meanwhile, peel the garlic cloves and cut them in half lengthwise.
After the two hours at room temperature, heat a pan with the vegetable oil and sear the meat on all sides for a few minutes. Then remove from the heat and place on a cutting board.
Preheat the oven to 212 degrees Fahrenheit (static).
Spread the mustard over the entire surface of the meat, then sprinkle with ground pepper to taste. Place two garlic halves on top, cut side down. Cover with the coarse salt, as well as half of the rosemary sprigs and half of the sage leaves.
Prepare a sheet of aluminum foil with a layer of coarse salt, the remaining two garlic halves cut side up, and the remaining rosemary and sage. Place the venison rump on top and wrap it in the aluminum, sealing it well.
Transfer to a baking dish, insert the meat thermometer, and bake at 212 degrees Fahrenheit until the roast beef reaches an internal temperature of 135 degrees Fahrenheit. This will take about 1 hour and 15 minutes. The cooking time is indicative, as it may vary depending on the oven. Therefore, it is recommended to use a food thermometer for optimal cooking.
Once the roast beef has reached the desired temperature, remove it from the oven and let it cool completely inside the aluminum, ideally overnight in the fridge.
When the roast beef has cooled, remove it from the aluminum, discard the herbs, and slice it thinly with a slicer or a very sharp knife.
Serve your venison roast beef with roasted potatoes, tartar sauce, and a glass of “TAL 1908” Cuvée Alto Adige DOC from Cantina di Bolzano.
Mix all the ingredients in a small bowl and serve the tartar sauce alongside the venison roast beef.
