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Roast venison with carrot and oven croquettes

Roast venison with carrot and oven croquettes

Roast venison
450 g of venison
½ sprig of fresh parsley
1 shallot
½ sprig of dried thyme
1 bay leaf
A pinch of salt and pepper
The carrots
Bushel of young carrots (300 g)
½ clove of garlic (finely pressed)
1 tbsp melted butter
½ tbsp olive oil
¼ tbsp brown sugar
¼ tsp cinnamon
½ tsp cumin powder
½ tsp curry powder
½ tsp ginger powder
1 tsp dried thyme
¼ tsp cayenne pepper
Pinch of salt and pepper

PREPARATION Venison roast

  1. Fry the meat in a large frying pan over a high heat until golden brown on all sides. Season with salt and pepper.
  2. Put the roast in aluminium foil. Add peeled shallot, thyme, bay leaf and parsley. Seal the aluminium foil and place on the grille.


  1. Peel the carrots and leave a small piece of green at the end. Leave the small carrots whole and cut the larger ones in half.
  2. Mix the butter with all the spices and the brown sugar. Pour this mixture over the carrots and sprinkle with a little coarse sea salt.
  3. Put the carrots in aluminium foil and place on a baking tray.


  1. Place the carrots at the very bottom of the appliance and bake at 180 °C for 10 minutes.
  2. Leave the carrots in the appliance. Then place the grille with the venison roast in the centre of the appliance, above the carrots. Set the deli-fryer oven to 180 °C for 45 minutes.
  3. 13 minutes before the end of the cooking time, remove the carrots from the appliance and take them out of the aluminium foil. Place the carrots on a baking tray and put them back in the appliance to give them some colour. Tip: add a grille with oven croquettes in this last phase. Place this at the very top of the appliance.