Whole roast fallow deer topside is a simple and remarkably flavoursome dish with a mild, delicate taste. When venison is cooked properly – and not allowed to overcook – its natural, subtle flavours come into their own, giving you a juicy, tender roast that suits both weeknights and special occasions.
Fallow deer is a wonderful ingredient with a delicate, mild flavour, and it works beautifully as a main course alongside classic accompaniments. Try serving it with creamy potato gratin, or go for pommes fondant, roasted onions, steamed Tenderstem broccoli and a rich red wine sauce. These sides complement the flavour of the venison and make for a complete dinner.
Beyond its flavour, fallow deer has other things going for it – it is lean, high in protein and naturally reared rather than intensively farmed, which makes it a healthier and more sustainable choice than many other meats.
Fallow deer brings something special to the dinner table, and this recipe shows just how easy it is to cook a roast venison joint that impresses.
Whole roast fallow deer topside – Whole roast venison
Ingredients
- 1 fallow deer topside, approx. 1.2 kg
- 50 g butter
- 4 sprigs fresh thyme
- 3 cloves garlic, crushed
- Oil
- Salt and freshly ground pepper
Method
- Trim the joint of any sinew and silverskin, and season generously with salt and freshly ground pepper.
- Melt the butter in a frying pan with a splash of oil, the garlic and the thyme, and brown the joint well on both sides.
- Place the joint in an ovenproof dish and pour the contents of the pan over it. Insert a meat thermometer into the joint from the side, so the tip sits in the centre, and put it in a preheated oven at 160°C, conventional oven (top and bottom heat).Cook the joint until it reaches a core temperature of 53°C (about 30 minutes), then leave it to rest for at least 20 minutes. At this temperature the meat will be a beautiful red inside.If you prefer it a little more done, simply cook it until it hits 55-56°C – but take care not to overcook it; it should be red to pink.
- Carve the meat into slices and serve as you like.
Nutrition
Premium
Jeg prøvede den i går. Det var godt nok ikke inderlår men yderlår.. men jeg fuldt opskriften.
Kødet blev perfekt. Og det var venner der har erfaring med kød. Så derfor 5 stjerner.
Hej Nina
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna