Slow Roasted Venison
Indulge in the rustic elegance of Slow Roasted Venison, a dish that melds robust flavors with tender perfection. This recipe features a 2-pound venison roast, richly seasoned with fresh rosemary, thyme, and garlic, then seared to lock in its natural juices before being slow-roasted to melt-in-your-mouth tenderness. Aromatic vegetables like onions, carrots, and celery are cooked alongside the venison, infusing the dish with hearty depth, while a red wine and stock pan sauce elevates every bite with a velvety finish. With just 20 minutes of prep and a slow oven roast at 275°F, this dish is perfect for showcasing the delicate yet bold essence of venison in a comforting, gourmet presentation. Serve this easy-to-make yet stunning centerpiece with the roasted vegetables and pan juices for an unforgettable meal that delights both the palate and the soul.
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Recipe Information
Ingredients
- 2 pounds venison roast
- 2 tablespoons olive oil
- 4 cloves garlic cloves
- 4 sprigs fresh rosemary sprigs
- 6 sprigs fresh thyme sprigs
- 1 large onion
- 2 medium carrots
- 2 stalks celery stalks
- 1 cup red wine
- 1 cup beef or venison stock
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 275°F (135°C).
Pat the venison roast dry with paper towels and season all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the venison roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set it aside.
Peel and crush the garlic cloves and add them to the skillet, stirring for 30 seconds until aromatic.
Slice the onion into wedges and cut the carrots and celery into large chunks. Add them to the skillet and cook for 3-5 minutes until slightly softened.
Deglaze the pan with 1 cup of red wine, scraping up any browned bits from the bottom.
Add 1 cup of beef or venison stock to the skillet and stir.
Nestle the venison roast into the skillet and surround it with sprigs of rosemary and thyme.
Cover the skillet with a fitting lid or aluminum foil and transfer to the preheated oven.
Roast the venison slowly for 4 hours, basting with the pan juices every hour.
Remove the skillet from the oven and let the venison rest, covered, for 15 minutes before slicing.
Serve the venison with the roasted vegetables and a drizzle of the pan juices for extra flavor.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 286.3 g | 573% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4410 mg | 94% | |
*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.
