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How to Cook Venison Roast
Roast
First 25% of the cooking time should be at 240˚c /475˚f Gas Mark 9 then reduced to 190˚c /375˚f / Gas mark 5 for the rest of the cooking time.Fillets and thin pieces of meat reduce cooking time by a few min per kg and meats with bone-in are increased by a few min per kg.
| Rare | 13-15 minutes per 500g | 50°c internal meat temperature | 12-14 minutes per lb. | |
| Medium | 20-22 minutes per 500g | 55°c internal meat temperature | 18-20 minutes per lb. | |
| Well done | 25-28 minutes per 500g | 60°c internal meat temperature | 22-25 minutes per lb. |
Rest for 30 minutes after cooking before serving
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