I searched online, found several helpful sites but still had to extrapolate time & temp without knowing exactly what cut I was dealing with, the age or condition of the animal or how it was handled in the field.
In the end it came down to luck and I was lucky indeed to have been given such a gorgeous piece of venison by The Mister's friend, Dallas.
My first venison roast and it was splendid.
It looked good when I opened the package and dried it off. It smelled wonderful as I browned it with a light rub of crushed juniper and fresh rosemary, salt and pepper, and then while it roasted in the oven. But it was when I took the first pass with the knife that I knew it was a beauty; it absolutely cut like butter.
It was tender beyond description, mild and slightly sweet, a perfect Christmas roast served with garlic smashed potatoes and pan roasted Brussels sprouts. Not such a low-keyed Christmas after all...
