Venison roast with “Hasselback” potatoes

Ingredients

4-6 people

Instructions:

1. Defrost the venison roast (800g) in the refrigerator overnight.

2. Pat the meat dry with paper towels or a clean cloth.

3. Season with salt and pepper.

4. Sear on high heat in oil and butter until the roast is nicely browned all around.

5. Place the roast and the butter/oil in a cast iron pot with a lid or an ovenproof dish with a lid.

6. Put the pot in the oven at 56°C (top and bottom heat) and let it cook for 3-4 hours depending on the size.

7. Take out the roast and let it rest for 10-20 minutes.

8. Slice and enjoy with Hasselback potatoes and roasted Brussels sprouts.

You can adjust the oven temperature based on your desired doneness.

Rare: 52°C

Medium: 56°C

Well done: 60°C

Enjoy!

Recipe by @kvicken71

The venison roast is available for purchase at WiLLY:S