Venison Roast
Tender, flavorful, and perfect for special occasions, this Venison Roast recipe is a true celebration of hearty, rustic cuisine. Featuring a 3-pound venison roast expertly seasoned with garlic, rosemary, and thyme, this dish is seared to lock in its natural juices before being slow-roasted with a medley of carrots, potatoes, and onions. Braised in a rich combination of beef broth and red wine, the roast comes out melt-in-your-mouth tender, with perfectly caramelized vegetables that soak up the savory juices. Ideal for a family gathering or holiday meal, this recipe is as comforting as it is elegant. Serve with the pan drippings for a finishing touch that elevates every bite. Perfectly satisfying, this venison roast is sure to impress both game meat enthusiasts and first-timers alike.
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Recipe Information
Ingredients
- 3 pounds venison roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 whole yellow onion, sliced
- 1 cup beef broth
- 0.5 cup red wine
- 3 whole carrots, peeled and cut into chunks
- 3 whole potatoes, cut into chunks
Instructions
Preheat your oven to 325°F (165°C).
Pat the venison roast dry with paper towels to remove any excess moisture.
In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and thyme.
Rub the venison roast evenly with olive oil, then coat it with the herb mixture. Make sure all sides are well covered.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat.
Sear the venison roast on all sides until browned. This helps lock in the juices and adds flavor.
Remove the roast from the skillet temporarily. Spread the sliced onion across the bottom of the skillet to create a bed for the roast.
Place the venison roast on top of the onions. Surround it with the carrots and potatoes.
Pour the beef broth and red wine into the skillet to keep the roast moist and to make a flavorful base for the sauce.
Cover the skillet or roasting pan with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 1 hour and 45 minutes, or until the internal temperature of the venison reaches 130°F (54°C) for medium-rare (adjust cooking time based on your preferred level of doneness).
Remove the skillet from the oven and let the venison rest, covered, for 10-15 minutes before slicing. Resting allows the juices to redistribute through the meat.
Slice the venison roast and serve with the roasted vegetables on the side, drizzling some of the cooking juices over the top for added flavor.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1287 mg | 27% | |
*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.
