Arrosto Di Cervo Recipe
Spiced roast venison tenderloin? Count us in.
I use venison fillet in this recipe, as it is incredibly tender and quick to cook – allow 5 1/2 ounces per person. Because it has no fat, the meat should be cooked rare to medium-rare. I like to serve this roast with spaetzle.
- Crush the juniper berries, bay leaves, peppercorns and chili in a mortar. Rub this mixture into the meat and let it stand at room temperature for about 1 hour.
- Preheat the oven to 250°F.
- In the meantime, put the sauce ingredients except the butter, salt and pepper in a saucepan and bring to the boil. Simmer gently until reduced to about 7 ounces. Strain the liquid through a sieve and return it to the pan. Add the butter and heat until it melts into the sauce. Taste for salt and pepper. Keep warm while you cook the venison.
- Heat the butter and oil in a frying pan and as soon as the butter begins to foam, put the venison into the pan and brown it quickly on all sides, sealing in the juices. Transfer the meat to an oven tray and roast for about 10 minutes if your venison weighs more or less than 21 ounces, calculate the cooking time based on 15 minutes per 18 ounces for medium-rare.
- It is important to rest the meat for as long as you cooked it in the oven, loosely wrapped in foil to keep it warm.
- Slice the meat, place it on a warmed serving plate and pour over some sauce, then sprinkle some coarse sea salt over it.
- Put the rest of the sauce in a bowl to serve on the side.
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