Venison crown roast

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Venison crown roast

I wanted to mix things up this year and come up with something different to serve at the holidays. I made the Rolls Royce of Christmas dishes. The Venison Crown.

You can’t find this cut at your supermarket so you have to ask your butcher in advance if he can help you out.

Ingredients

  • Frenched venison rack
  • 200 grams of venison tenderloin
  • a tbsp of compound butter
  • 1 white onion sliced
  • 1 clove of garlic minced
  • 250 grams of chestnut mushrooms sliced
  • 400 grams of mashed potato
  • 1/2 tsp of bbq rub

How to

  1. Connect both ends of the rack with some butchers twine attached to a large needle. Keep the ribs on the outside. Don’t use to much force because the meat is very delicate. Stick the tenderloin in the middle.
  2. Put a pan on the fire and melt the compound butter. Add the onions and garlic and let it soften up. Then put in the mushrooms and stir them till they browned. Put the mixture on top of the tenderloin in the crown.
  3. Put the mashed potatoes on top of the onion/mushroom layer and close it off. Sprinkle on a little bit of dry rub on the mashed potatoes.
  4. Set up your grill with an indirect heat of 140°C (284F). Place the crown on the grates and close the lid. Cook the venison to a core temperature of 52°C (125F).
  5. Let the meat rest for 10 to 15 minutes before serving.

Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used

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