So not difficult. Salt, pepper, oil (canola or light olive oil) and venison’s best homie, butter.S&P all over venison, leave in fridge until oven is hot.
2Tbsp oil in the bottom of a ceramic baking dish.
Lay seasoned venison on oil. Do not oil the meat.
Lay half-3/4 stick’s worth of butter tabs across surface of venison.
Pop into 350 degree oven for about 10-15m, flip meat, baste with juices in baking dish, return to oven for another 10m or so.
Check internal temperature. If it’s below 100, crank oven to 390-405 and roast for another 5m per side, basting every time you remove meat from the oven. If it’s above 100 but below 120, just crank the oven to 400 or even 425 and roast for like 2m at a time on each side.
Yank it when the internal temp reaches 125-130. Not the end of the world if it’s 135. cover with foil to rest, leaving a little vent open on the side so the meat doesn’t straight up steam itself.
After another 5-10 minutes uncover and slice into 1/4-1/2” slices.
