Roast Leg of Venison
Elevate your next special occasion with this exquisite Roast Leg of Venison recipe, a show-stopping centerpiece brimming with rustic flavors. Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, thyme, and Dijon mustard, the venison is seared to golden perfection before roasting over a bed of caramelized onions, carrots, and celery. A splash of red wine and rich stock ensures the meat stays succulent while creating an irresistible pan sauce for serving. Ideal for holiday feasts or elegant dinners, this dish combines gourmet appeal with straightforward preparation, offering a tender, flavorful roast that pairs beautifully with seasonal sides like roasted root vegetables or creamy mashed potatoes. Whether you’re a venison aficionado or a first-time cook, this recipe promises a beautifully roasted entrée that delivers restaurant-quality results with ease.
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Recipe Information
Ingredients
- 4 pounds leg of venison (bone-in or boneless)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 cup red wine
- 1 cup beef or venison stock
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 2 bay leaves
Instructions
Preheat your oven to 375°F (190°C).
Remove the leg of venison from the refrigerator and let it come to room temperature for 30 minutes.
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and black pepper to form an herb paste.
Pat the venison leg dry with paper towels and rub the herb paste generously all over the meat, ensuring an even coating.
In a large roasting pan or oven-safe skillet, heat the butter over medium heat. Sear the venison on all sides until browned, about 2-3 minutes per side.
Remove the venison temporarily from the pan and add the chopped onions, carrots, and celery to the pan. Cook the vegetables for 3-4 minutes until slightly softened.
Place the venison back on top of the vegetables in the pan. Add the red wine, stock, and bay leaves to the pan, ensuring the liquid covers about 1/3 of the meat. This will help keep the roast moist.
Transfer the roasting pan to the preheated oven. Roast the venison for 70-90 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer for accuracy.
Every 20-30 minutes, baste the venison with the pan juices to prevent it from drying out.
Once the venison reaches the desired doneness, remove it from the oven and tent it with aluminum foil. Allow it to rest for 15 minutes before carving.
Strain the pan juices into a small saucepan and discard the vegetables. Simmer the juices over medium heat for 5-7 minutes to reduce slightly, creating a flavorful sauce.
Slice the venison thinly and serve with the warm pan sauce drizzled over the top.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1789 mg | 596% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.5 g | ||
| Protein | 554.8 g | 1110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 65.5 mg | 364% | |
| Potassium | 7151 mg | 152% | |
*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.
