Roast of Venison with Remoulade and Fried Onion Rin

Name: Roast of Venison with Remoulade and Fried Onion Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds venison top round; Salt and freshly ground black pepper; 2 tablespoons vegetable oil, as needed; 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; 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

Servings: persons

3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed
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
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

1
To make the Venison: Preheat the oven to 350 degrees F.
2
Rub the venison with salt and pepper.
3
Heat the oil in an oven-proof large skillet over high heat.
4
Sear the venison on all sides until golden brown.
5
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.
6
Cut the venison into thin slices.
7
To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl.
8
Add the mayonnaise and curry powder and mix.
9
Season with salt and pepper, to taste.
10
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.
11
Working in batches, fry the onion rings until crispy.
12
Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
13
To serve, spread the bread slices with the remoulade and top with the venison and onion rings.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds venison top round, Salt and freshly ground black pepper, 2 tablespoons vegetable oil, as needed, 1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root, and more.

Yes, Roast of Venison with Remoulade and Fried Onion Rings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast of Venison with Remoulade and Fried Onion Rings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions