Venison Roast Beef

Venison roast beef is a refined and flavorful main course, perfect for special occasions or the holiday season. It can easily be prepared in advance, as it needs to cool completely before serving. This dish pairs beautifully with a good glass of TAL 1908 Cuvée Alto Adige DOC from Kellerei Bozen.

Ingredients for 4 servings

	For the roast beef
600 g	venison topside (trimmed)
2	garlic cloves
2 tbsp	seed oil
1 tbsp	mustard
	ground pepper
	coarse salt
4	springs rosemary
	For the tartar sauce
2 tbsp	pickled gherkins (chopped)
2 tbsp	pickled peppers (chopped)
1 tbsp	chopped chives
1 tsp	chopped parsley
5 tbsp	mayonnaise
	To serve
	Roast potatoes

Wine recommendation

CUVÉE 2021 "Tal 1908" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

For the roast beef
Let the venison rest at room temperature for 2 hours before cooking. Meanwhile, peel the garlic cloves and halve them lengthwise.
Once the venison has come to room temperature, heat the seed oil in a pan and sear the meat on all sides for a few minutes. Remove from the pan and place on a cutting board.
Preheat the oven to 100°C (top and bottom heat).

Brush the entire surface of the meat with mustard and season with ground pepper to taste. Place two garlic halves cut side down on the meat. Sprinkle with coarse salt, 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 garlic halves (cut side up), and the rest of the rosemary and sage. Place the venison on top, wrap it tightly in the foil, and seal well.
Transfer to a baking dish, insert a meat thermometer, and place in the preheated oven at 100°C until the internal temperature reaches 57°C. This will take approximately 1 hour and 15 minutes. The cooking time may vary depending on your oven, so it’s best to use a meat thermometer to ensure precise doneness.

Once the roast has reached the desired temperature, remove it from the oven and let it cool completely wrapped in foil – ideally overnight in the refrigerator.
Once fully chilled, unwrap the roast, remove the herbs and garlic, and slice thinly using a meat slicer or a very sharp knife.
Serve the venison roast beef with roast potatoes, tartar sauce, and a glass of TAL 1908 Cuvée Alto Adige DOC from Kellerei Bozen.

For the tartar sauce
Combine all ingredients in a small bowl and serve alongside the roast beef.

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