Venison, or deer meat, is very lean and has a tendency to dry out if overcooked. Starting the venison in the oven at a high initial temperature sears the exterior and keeps the juices inside the meat. Searing and resting the roasted venison after cooking will improve the moisture level in the meat. Change your usual meal routine and try adding boneless roasted venison to your repertoire.
Preheat the oven to 260 degrees C.
Place the venison into the roasting pan.
Rub the venison on all sides with olive oil, and sprinkle salt and pepper onto the meat.
Roast the venison at 260 degrees C for 20 minutes to sear the exterior of the meat.
Turn the oven down to 148 degrees C. Continue to cook the boneless venison for another 20 minutes per pound, or until a meat thermometer registers 62.8 degrees C when inserted into the thickest portion of the roast.
Remove the pan from the oven and cover it loosely with aluminium foil. Rest the roast for 10 minutes to allow the meat to reabsorb the juices. It will continue to cook as it rests, so expect the internal temperature to rise another five to -12.2 degrees C.