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Home » Recipes » Roast Venison With A Herb And Oat Crust

Roast Venison With A Herb And Oat Crust Recipe

Name: Roast Venison With A Herb And Oat Crust
Ingredients: 25 gm butter extra virgin olive oil; 1 kg boneless venison (eg sirloin roast) trimmed; 100 gm medium (or possibly pinhead) oatmeal; 1 Tbsp. minced parsley and thyme

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $14.75 view details

25 gm butter extra virgin olive oil
1 kg boneless venison (eg sirloin roast) trimmed
100 gm medium (or possibly pinhead) oatmeal
1 Tbsp. minced parsley and thyme

Directions

Heat the butter and 1 tbsp oil in a roasting tin on the bob till warm.
Season the venison and brown all over (4 to 5 min).
Remove the meat cold for 5 - 10 min.
Mix the oatmeal herbs 2 tbsp extra virgin olive oil and seasoning.
Press this all over the meat and return it to the pan.
Roast at 230C/450F/Gas Mark 8 for 15 to 20 min (8 min per 500g) then remove to a hot place or possibly low oven (150C/300F/Gas Mark 2) for 10 min to rest.
Carve and serve with potato gratin and salad.
Fletchers Fine Foods (013-37828369) supply mail order venison.
Serves 6

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Amount Per Serving	%DV
Serving Size 171g
Recipe makes 6 servings
Calories 215
Calories from Fat 70	33%
Total Fat 7.82g	10%
Saturated Fat 3.19g	13%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 24mg	1%
Potassium 4mg	0%
Total Carbs 0.04g	0%
Dietary Fiber 0.0g	0%
Sugars 0.01g	0%
Protein 35.89g	57%

Roast Venison With A Herb And Oat Crust Recipe

Ingredients