Venison Roast

To prepare the venison roast, first clean the meat by removing the fat and sinews: you should obtain a compact and regular fillet for even cooking. Proceed with the How to tie a roast: once you make the first knot, create loops 1 and continue to the end of the meat, finishing with a knot 2, and set aside. Use the trimmings to prepare the sauce: heat a drizzle of oil in a pot and add the meat trimmings 3.

Add the coarsely chopped onion 4, garlic 5, and sauté over high heat for 5-7 minutes until the meat gets a nice golden color. Then deglaze with red wine 6.

Add the tomato paste 7, juniper berries 8, bay leaf, rosemary, and sage 9 and let all the alcohol evaporate.

Cover with water 10, salt 11, and pepper. Let it simmer over low heat for about 30 minutes 12.

Meanwhile, heat a pan, add 5 oz of butter 13 and let it melt. Place the meat in the pan 14 and season with salt and pepper 15.

Add the aromas: garlic 16, sage, rosemary 17, and juniper berries 18.

Once the bottom side is sealed, turn the roast and salt the other side 19. At this point, baste the roast 20, continuously drenching it with melted butter until well browned. Transfer the roast to a baking dish 21 and cook in a static oven at 175°F for 10-15 minutes. The internal temperature of the meat should reach 118°F at the core.

Meanwhile, strain the sauce through a sieve into a saucepan 22 and let it reduce further 23 over medium heat for 10-15 minutes. For the side dish, remove the excess green part from the carrots but leave about 1 inch of the stalk, then peel them 34.

Boil the carrots in salted water for about 10 minutes 25. Now take care of the asparagus cleaning: trim the woody ends 26, peel the stems 27, and keep the tips intact.

Cook the asparagus in salted boiling water for 2-3 minutes 28. Drain the vegetables 29 and melt the butter in a hot pan 30.

Place the vegetables in the pan and season with salt and pepper 31. Cook over high heat for a couple of minutes, then remove the asparagus from the pan 32 and continue to brown the carrots for another 2 minutes. Set aside. At this point, sear the roast in the pan again: melt 2 oz of butter and add the roast 33. Sear over high heat for one minute on each side.

Everything is ready for plating: cut the meat into slices 34, arrange them on the plate 35, and add the vegetables 36.

Finish with the sauce 37 and a carrot tuft 38. Your venison roast is ready to be served 39!