Jack Pine Savage Venison Roast
Embark on a culinary adventure with the Jack Pine Savage Venison Roast, a rustic yet refined dish that brings the bold flavors of the outdoors straight to your table. This tender, slow-roasted venison is seared to perfection before being simmered in a fragrant medley of beef broth, red wine, garlic, and aromatic herbs like rosemary and thyme. Nestled alongside hearty vegetables such as carrots, celery, and onions, this roast develops a rich, mouthwatering depth of flavor as it roasts low and slow in the oven. Finished with a luscious, homemade gravy, this dish is a celebration of wild game elevated to gourmet status. Perfect for cozy gatherings or an impressive dinner centerpiece, this venison roast is a must-try for those craving bold, hearty flavors. Ideal for hunters and foodies alike, it’s the ultimate comfort food that pays homage to nature's bounty.
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Recipe Information
Ingredients
- 3 pounds venison roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C).
Pat the venison roast dry with paper towels and season it generously with salt and ground black pepper on all sides.
Heat olive oil in a large oven-safe Dutch oven or roasting pot over medium-high heat. Once hot, sear the venison roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for 4-5 minutes until softened and starting to caramelize.
Add the minced garlic and tomato paste to the pot, stirring for about 1 minute until fragrant and well combined.
Deglaze the pot by pouring in the red wine (or an additional cup of beef broth if not using wine), scraping the bottom with a wooden spoon to release any browned bits.
Add the seared venison roast back to the pot along with the beef broth, dried rosemary, dried thyme, and bay leaves. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the venison is tender and easily pulls apart with a fork.
Carefully remove the pot from the oven. Take out the venison roast and set it aside to rest, loosely covered with foil.
To make a gravy, mix water and flour in a small bowl to create a slurry. Stir it into the cooking liquid in the pot and simmer on the stovetop over medium heat until thickened, about 5 minutes.
Slice or shred the venison roast and serve it with the roasted vegetables and gravy. Enjoy your hearty Jack Pine Savage Venison Roast!
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 7044 mg | 306% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 27.7 g | ||
| Protein | 431.3 g | 863% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 7045 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
