Here is a go to festive recipe of mine that can be used for any kind of celebrations! This year, our family was fully reunited for the first time since the start of covid restrictions. Therefore, I wanted to cook something special.
Making a roast with a crust makes it look a lot more festive in my opinion. In addition, the herbs and cheese balances any game taste from the roast. I advise doing it in a sous-vide cooker for 24 hours for a deliciously tender roast. However, reverse searing the roast in the oven will do the job just fine.
I used a neck roast for this recipe. However, I will advise doing it with a boneless roast, such as sirloin for a better presentation and easy cutting. Anywho, I hope you will give this recipe a try next time you want to celebrate with your latest harvest!
Parmesan-Herbs Crusted Venison Roast
Course: Meats, MainDifficulty: Medium6
servings10
minutes3
hours3
hours10
minutesIngredients
3 lbs of venison roast (any size is fine, adjust the cook time accordingly)
1 tsp of salt
1/2 tsp of pepper
1/2 tsp of garlic powder
2 tbsp of butter
- The parmesan-herbs crust
1/3 cup of panko bread crumbs
2 tsp of butter
1/3 cup of parmesan cheese, shredded
1 tbsp of fresh rosemary, chopped finely
1 tbsp of dijon mustard
Directions
- Cooking the roast
- Pre-heat the oven at 250 F (120 C). Rub the salt, the pepper and the garlic powder on the roast.
*** If you have a sous-vide cooker, it’s even better! Place the seasoned roast in the plastic bag and in the water bath at 129 F (54 C) for 24 hours. Then, continue at step 3 of “cooking the roast”*** - Place the roast on a wire rack over a baking dish to catch the juices, and place in the oven. Place a meat thermometer in the roast. Cook the roast until reaching an internal temperature of 125 F (52 C) for medium-rare (Recommended) or 131 F (55 C) for medium. This should take around 2.5 hours. When you reach the desired internal temperature, remove the roast from the oven and let rest for 10 minutes.
- Pat the roast dry. Heat a cast iron pan (or skillet) under medium-high heat. When hot, melt 2 tbsp of butter in it and add the roast. Sear the roast on all sides until nice and brown. Remove the roast from the pan.
- The crunchy parmesan-herbs crust
- While the roast is in the oven (or in the water bath), heat a pan under medium heat and add in the bread crumbs and the butter. Cook them, while constantly stirring, for 2-3 minutes or until golden and crispy. Remove the bread crumbs from the pan.
- In a small bowl, combine the bread crumbs, the parmesan and the rosemary. Brush a small layer of dijon mustard over the whole roast. Add the bread crumbs mixture to the whole roast to create the crust.
- Place the roast back on the wire rack and in the oven set at broil. Broil all sides of the roast the best you can. Using long kitchen tongues will help you to perform this task.
- You are now done! I suggest slicing the roast in 1 cm (1/2″) slices with roasted vegetables and/or your favorite mashed tuber vegetables and drizzled with the cooking juices
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The venison roast can be replaced by any grocery store bought roast such as French roast or blade roast.
- The venison roast can be from any venison such as moose, deer, elk, sheep, antelope!
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
