Instructions

1. Place whole, uncut deer meat section in a roasting pan and cover it with aluminum foil.

2. Slide the roasting pan into a preheated 325-degree F oven. Estimate 30 minutes per pound for bone-in deer meat and 35 minutes per pound for boneless. A 4-pound boneless venison roast should take approximately 140 minutes to come to temperature.

3. Baste the deer meat in its own juices every 20 minutes. Work as quickly as possible so the oven stays hot.

4. Check the internal temperature of the deer meat when two-thirds of the estimated cooking time has elapsed by sticking a probe into the center without touching bone.

5. Remove the deer meat from the roasting pan and place it on a cutting board when the internal temperature has risen above 140 degrees F. Quickly cooking the venison above 150 degrees F will make the texture of the meat tough and stringy.

6. Allow the deer meat to rest on the cutting board covered in aluminum foil for 10 minutes before slicing to serve.