Recipe courtesy of Ulrika Bengtsson
Roast of Venison with Remoulade and Fried Onion Rings
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 455
- Total Fat
- 37
- Saturated Fat
- 6
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 79
- Sodium
- 413
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
Venison:
3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed
Remoulade:
1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root
2 tablespoons mayonnaise
1 teaspoon curry powder
Salt and freshly ground black pepper
Fried Onion Rings:
2 yellow onions, thinly sliced
All-purpose flour, as needed
Oil, for deep frying
Salt
Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
Directions
- To make the Venison: Preheat the oven to 350 degrees F.
- Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
- To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste.
- To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
- To serve, spread the bread slices with the remoulade and top with the venison and onion rings.