Spiced Venison Roast
Elevate your dinner table with this sumptuous Spiced Venison Roast, a hearty and flavorful dish that’s perfect for special occasions or cozy evenings at home. Infused with a bold spice blend of smoked paprika, ground cumin, cinnamon, and coriander, this tender venison roast is slow-cooked to perfection alongside a medley of carrots, celery, onions, and garlic. The dish is enriched with red wine and savory venison or beef stock, creating a luxurious pan sauce that ties every bite together. Finished with aromatic rosemary and thyme, this recipe showcases the rich, earthy flavors of venison while remaining refined and approachable. Whether you’re a seasoned game meat enthusiast or looking to try venison for the first time, this roasted masterpiece promises to impress.
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Recipe Information
Ingredients
- 3 lbs venison roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup red wine
- 1 cup beef or venison stock
- 2 whole carrots, peeled and cut into large chunks
- 2 whole celery stalks, cut into large chunks
- 1 whole yellow onion, cut into wedges
- 4 whole garlic cloves, peeled and smashed
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, ground cinnamon, and ground coriander.
Rub the venison roast all over with olive oil, then thoroughly coat it with the spice mixture. Let it sit at room temperature for 15 minutes.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Add a tablespoon of olive oil and sear the venison roast on all sides until browned, about 2-3 minutes per side.
Remove the venison from the pan and set it aside.
Reduce the heat to medium and add the carrots, celery, onion, and garlic cloves to the pan. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
Add the beef or venison stock, rosemary, and thyme to the pan. Stir to combine.
Return the venison roast to the pan, nestling it among the vegetables. Cover the pan tightly with a lid or foil.
Place the pan in the preheated oven and roast for 2.5 to 3 hours, or until the venison is tender and reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
Serve the venison roast with the roasted vegetables and pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 23.6 g | ||
| Protein | 426.2 g | 852% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 6860 mg | 146% | |
*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.
