Gastronomixs

Roast venison

Creation by Koning Willem I College, ’s-Hertogenbosch, the Netherlands. 

Roast venison

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Ingredients

1

kg

venison steak, in one piece and trimmed

 

 

smooth mustard

 

 

coarse-grained mustard

 

 

salt and pepper

Preparation method

  • Rub the trimmed steak with the mustard, salt, and pepper.
  • Sear the meat in a pan and then place on an oven grill.
  • Cook the meat in an oven at 120°C until the centre reaches 47°C. You can use a thermometer to monitor the temperature closely.
  • Leave the meat in the refrigerator to cool properly before slicing it. This firms up the meat which results in neat slices. 

Serving suggestions

  • As an exclusive topping on a sandwich with a creamy honey and herb spread.
  • As a component in a salad with roasted winter vegetables.

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