Roast Venison
Elevate your next special occasion with this mouthwatering Roast Venison recipe, a show-stopping centerpiece that's both elegant and hearty. Featuring a tender, 1.5 kg venison roast seared to golden perfection and roasted with aromatic garlic, fresh rosemary, and thyme, this dish is infused with rich, earthy flavors. Deglazed with red wine and beef stock, the accompanying pan gravy adds a luxurious touch to every slice. Seasonal vegetables like carrots, celery, and onion enhance the depth of the dish while ensuring a balanced, wholesome feast. Whether served alongside roasted potatoes or a medley of fresh greens, this oven-roasted venison is the ultimate way to impress guests or treat yourself to gourmet dining at home. Ideal for holiday dinners, this recipe captures the essence of comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 1.5 kg venison roast
- 2 tbsp olive oil
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tsp sea salt
- 1 tsp ground black pepper
- 250 ml red wine
- 250 ml beef stock
- 2 tbsp butter
- 1 medium yellow onion
- 2 medium carrots
- 2 stalks celery stalks
Instructions
Preheat your oven to 180°C (350°F).
Pat the venison roast dry with paper towels to remove excess moisture.
Rub the venison with 1 tablespoon of olive oil, then season generously with sea salt and ground black pepper.
In a large oven-safe skillet or roasting pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Sear the venison on all sides until it is golden brown, about 2-3 minutes per side. Then remove the venison from the pan and set it aside.
Roughly chop the yellow onion, carrots, and celery stalks. Add them to the same pan and sauté for 5-7 minutes until they start to soften.
Add the garlic cloves, rosemary, and thyme to the pan, stirring until aromatic, about 1 minute.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce the wine slightly.
Pour in the beef stock, then return the venison roast to the pan, placing it on top of the vegetables.
Cover the pan tightly with aluminum foil or a lid and transfer it to the preheated oven.
Roast for 90 minutes, checking every 30 minutes and basting the venison with the pan juices for extra flavor and moisture.
After 90 minutes, remove the foil or lid and roast for an additional 20-30 minutes, or until the internal temperature of the venison reaches 57°C (135°F) for medium-rare.
Remove the venison from the oven and set it aside on a cutting board to rest for 10-15 minutes before slicing.
While the venison rests, strain the pan juices and vegetables into a saucepan, discarding the solids to create a smooth gravy.
Stir in 2 tablespoons of butter to the gravy and simmer gently, adjusting seasoning as needed.
Slice the venison roast into thick slices and serve with the gravy drizzled on top or alongside. Pair with roasted potatoes or a seasonal vegetable medley for a complete meal.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1746 mg | 582% | |
| Sodium | 6769 mg | 294% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.1 g | ||
| Protein | 460.4 g | 921% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 6114 mg | 130% | |
*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.
