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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the venison roast dry with paper towels to remove any excess moisture.

Step 3

In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and thyme.

Step 4

Rub the venison roast evenly with olive oil, then coat it with the herb mixture. Make sure all sides are well covered.

Step 5

In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat.

Step 6

Sear the venison roast on all sides until browned. This helps lock in the juices and adds flavor.

Step 7

Remove the roast from the skillet temporarily. Spread the sliced onion across the bottom of the skillet to create a bed for the roast.

Step 8

Place the venison roast on top of the onions. Surround it with the carrots and potatoes.

Step 9

Pour the beef broth and red wine into the skillet to keep the roast moist and to make a flavorful base for the sauce.

Step 10

Cover the skillet or roasting pan with a lid or aluminum foil and transfer it to the preheated oven.

Step 11

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).

Step 12

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.

Step 13

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

Serving size	(2285.9g)

Amount per serving	% Daily Value*
Calories	2808.0

Total Fat 72.8g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1524.1mg	0%
Sodium 2723.2mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 12.4g	0%
Total Sugars 18.5g
Protein 421.3g	0%

Vitamin D 0IU	0%
Calcium 249.8mg	0%
Iron 50.6mg	0%
Potassium 6227.1mg	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: 25.0%

Protein: 64.3%

Carbs: 10.8%