venison roast recipe
Discover the ultimate Venison Roast Recipe! Tender, flavorful, and easy to make, it's perfect for family dinners or special holiday feasts. Try it now!
Servings 6 Servings
Calories 320kcal
Ingredients
Main Ingredients
Venison Roast (3–4 lbs):
- Choose a well-trimmed fresh cut for the best flavor and texture. Popular options include the loin, haunch, or shoulder.
Olive Oil (2–3 tbsp):
- Helps lock in moisture and adds a hint of richness to the roast.
Garlic (4–5 cloves, minced):
- Infuses the meat with a robust and aromatic flavor.
Onion (1 large, sliced):
- Adds sweetness and depth to the roast.
Carrots (2 medium, chopped):
- Perfect for adding a hint of natural sweetness to the dish.
Potatoes (3 medium, quartered):
- Classic roast companions that soak up the juices beautifully.
Beef or Game Stock (2 cups):
- Keeps the meat moist and creates a delicious base for the sauce.
Seasonings
Salt and Black Pepper (to taste):
- Essential for enhancing the natural flavors of the venison.
Fresh Rosemary (2 sprigs):
- Adds a fragrant earthy note that pairs perfectly with venison.
Thyme (1 tsp, dried or fresh):
- Brings a subtle herby aroma to balance the dish.
Smoked Paprika (1 tsp):
- For a hint of smoky depth that elevates the flavor.
Bay Leaf (1–2 leaves):
- A classic addition for slow-cooked dishes enhancing the aroma and taste.
Optional Additions
Red Wine (½ cup):
- Adds richness and complexity to the sauce complementing the venison’s earthy flavor.
Honey (1 tbsp):
- A touch of sweetness to balance the savory notes.
Mushrooms (1 cup, sliced):
- For an umami-packed addition that pairs beautifully with venison.
Balsamic Vinegar (1 tbsp):
- Provides a tangy-sweet glaze that enhances the meat’s depth.
Instructions
Step 1: Prepare the Venison
Trim and Pat Dry:
- Ensure your venison roast is properly trimmed of any excess fat or sinew. Pat it dry with paper towels to help the seasonings stick better.
Season Generously:
- Rub the roast with salt, black pepper, smoked paprika, and thyme. Let it sit for 15–20 minutes to allow the flavors to penetrate the meat.
Step 2: Sear the Roast
- Heat the Oil: In a large, oven-safe skillet or Dutch oven, heat 2–3 tablespoons of olive oil over medium-high heat.
Sear the Meat:
- Add the venison roast to the hot skillet and sear on all sides until golden brown. This step locks in the juices and creates a flavorful crust.
Set Aside:
- Remove the seared roast from the skillet and set it aside on a plate.
Step 3:
- Build the Flavor Base
Sauté Aromatics:
- In the same skillet, add minced garlic and sliced onions. Sauté for 2–3 minutes until fragrant and slightly caramelized.
Add Vegetables:
- Toss in the chopped carrots, potatoes, and optional mushrooms. Stir to coat them in the flavorful juices.
Deglaze the Pan:
- Pour in the red wine (if using) and scrape the bottom of the skillet to release all the browned bits. This adds incredible depth to the sauce.
Step 4:
- Roast the Venison
Return the Roast:
- Place the venison back into the skillet or Dutch oven, nestling it among the vegetables.
Add Stock and Herbs:
- Pour in the beef or game stock and add rosemary, bay leaves, and a splash of balsamic vinegar for added richness.
Cover and Roast:
- Cover the skillet with a lid or aluminum foil and transfer it to a preheated oven at 325°F (160°C). Roast for 1.5–2 hours, or until the internal temperature of the venison reaches 130°F (55°C) for medium-rare.
Step 5:
- Rest and Serve
Rest the Meat:
- Remove the roast from the oven and let it rest for 10–15 minutes. This step ensures the juices redistribute, keeping the meat tender.
Prepare the Sauce:
- While the meat rests, simmer the pan juices on the stovetop to thicken into a rich gravy. Add a touch of honey or butter for extra gloss and flavor.
- Slice and Serve: Slice the venison roast against the grain for maximum tenderness. Serve alongside the roasted vegetables and drizzle with the gravy.
Notes
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 35g
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 4g
- Cholesterol: 95mg
- Sodium: 480mg