Ingredients with Measurements:
- 2 lbs venison loin
- 1 tbsp juniper berries, crushed
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the crushed juniper berries, chopped rosemary, minced garlic, olive oil, salt, and pepper.
3. Rub the mixture all over the venison loin, making sure to coat it evenly.
4. Place the venison loin in a roasting pan and roast in the oven for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the venison from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 32g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 200mg
Substitutions for ingredients:
- If you can't find juniper berries, you can substitute with 1 tbsp of crushed black peppercorns.
- If you don't have fresh rosemary, you can use 1 tbsp of dried rosemary.
Variations:
- You can substitute venison loin with beef tenderloin.
- You can add sliced mushrooms to the roasting pan for added flavor.
Tips and tricks:
- Make sure to let the venison rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the venison is cooked to your desired level of doneness.
Storage instructions:
- Store leftover venison in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sliced venison in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sliced venison on a platter with a sprig of fresh rosemary for garnish.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir
Suggested side dishes:
- Roasted root vegetables, such as carrots and parsnips
- Creamed spinach
- Mashed potatoes
Troubleshooting advice:
- If the venison is not cooked to your desired level of doneness, return it to the oven and continue cooking until the internal temperature reaches your desired temperature.
Food safety advice:
- Use a meat thermometer to ensure that the venison is cooked to a safe internal temperature of 135°F for medium-rare.
Food history:
- Venison has been a popular game meat for centuries, and was commonly eaten by hunters and gatherers.
Flavor profiles:
- The juniper berries and rosemary give the venison a savory, earthy flavor.
Serving suggestions:
- Serve the venison with a side of roasted root vegetables and a glass of red wine for a hearty and satisfying meal.
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