Whole roast fallow deer topside - Whole roast venison

Recipe for whole roast fallow deer topside - Venison roasted in the oven.

Course Main course

Cuisine Danish

Nøgleord Fallow deer, Game, Roast joint

Total Time 1 30

Servings servings

Calories 301kcal

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.