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.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, ground cinnamon, and ground coriander.

Step 3

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.

Step 4

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.

Step 5

Remove the venison from the pan and set it aside.

Step 6

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.

Step 7

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.

Step 8

Add the beef or venison stock, rosemary, and thyme to the pan. Stir to combine.

Step 9

Return the venison roast to the pan, nestling it among the vegetables. Cover the pan tightly with a lid or foil.

Step 10

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.

Step 11

Remove the roast from the oven and let it rest for 10-15 minutes before slicing.

Step 12

Serve the venison roast with the roasted vegetables and pan juices drizzled over the top. Enjoy!

Nutrition Facts

Serving size	(2647.7g)

Amount per serving	% Daily Value*
Calories	2640.0

Total Fat 46.1g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat g
Cholesterol 1524.1mg	0%
Sodium 3961.4mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 17.4g	0%
Total Sugars 23.6g
Protein 426.2g	0%

Vitamin D 0IU	0%
Calcium 462.2mg	0%
Iron 52.9mg	0%
Potassium 6859.9mg	0%

*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.

Source of Calories

Fat: 17.5%

Protein: 71.9%

Carbs: 10.5%