Roast venison

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

Roast venison

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




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.

Previous page