Venison Roast with Wine Gravy
Tender, flavorful, and irresistibly rich, this Venison Roast with Wine Gravy is the perfect centerpiece for your next special occasion or cozy family dinner. Featuring a beautifully seared venison roast slow-cooked to perfection in a hearty mix of aromatic herbs, fresh vegetables, dry red wine, and beef broth, this dish highlights the natural, lean richness of venison. The cooking juices are transformed into a velvety, wine-infused gravy, ensuring every bite is packed with depth and warmth. With an easy-to-follow prep, this recipe balances gourmet flavors with comforting simplicity. Serve this fork-tender roast alongside creamy mashed potatoes or roasted vegetables for a truly unforgettable meal. Ideal for game meat enthusiasts or anyone seeking to elevate their dinner menu, this venison roast is a showstopper!
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Recipe Information
Ingredients
- 3 lbs venison roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 2 cups beef broth
- 2 tbsp flour
- 2 tbsp butter
Instructions
Preheat your oven to 300°F (150°C).
Pat the venison roast dry with paper towels. Rub it with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of olive oil.
Heat the remaining olive oil in a large oven-safe 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.
Reduce the heat to medium and add the minced garlic, chopped rosemary, and thyme to the Dutch oven. Sauté for 1 minute until fragrant.
Add the onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes.
Return the venison roast to the pot. Pour in the beef broth, ensuring the roast is at least halfway submerged. Cover the pot with a lid.
Transfer the Dutch oven to the preheated oven and roast for 3 hours, turning the meat halfway through to ensure even cooking.
When the roast is tender and cooked to your preference, remove it from the pot and let it rest, tented with foil, for 15 minutes.
Meanwhile, strain the cooking liquid into a saucepan, discarding the solids. Set the saucepan over medium heat.
In a small bowl, whisk together the flour and butter to create a paste. Gradually whisk this into the strained liquid to thicken the gravy. Let it simmer for 5 minutes, stirring frequently.
Slice the venison roast and serve with the wine gravy drizzled on top. Pair with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1087 mg | 23% | |
*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.
