Venison Tenderloin Roasted

Ingredients

• 1 venison tenderloin (ca. 2 kg with bone)
• 2 tbsp plant oil
• 1 Garlic clove
• 1 sprig rosemary
• 3 Juniper berries
• 1 tbsp butter
• 1 piece cinnamon bark
• 1 piece untreated orange zest
• Salt
• ground pepper

Instructions

1. 1.

   Step 1: Weigh, prepare, wash and set aside all ingredients.

2. 2.

   Step 2: Separate both venison tenderloin strands from the bone.

3. 3.

   Step 3 and 4: Trim the meat with a sharp knife. Chop the bones into pieces for sauce as desired. Rinse the meat and pat dry.

4. 4.

   Preheat oven to 100°C (212°F) fan‑forced heat. Place a rack on the middle shelf and a drip tray underneath.

5. 5.

   Step 5: Sear the meat in 1 tbsp hot oil in a pan over medium heat until browned all around, then transfer to the rack in the oven. Roast for about 45 minutes.

6. 6.

   Step 6: Peel and halve the garlic clove.

7. 7.

   Step 7: Rinse rosemary and pat dry with kitchen paper.

8. 8.

   Step 8: Slightly crush the juniper berries.

9. 9.

   Step 9 and 10: Warm butter and remaining oil in a pan over low heat. Briefly infuse with garlic, rosemary, juniper, cinnamon bark and orange zest.

10. 10.

    Step 11: Remove venison from oven, turn it in the hot aromatised butter, season with salt and pepper, slice and serve.